Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups self-rising flour, sifted
- ¼ cup skim milk powder
- 2 spring onions, chopped (a.k.a. shallots, green onions)
- ¼ tsp. ground nutmeg
- ¾ cup cold pumpkin
- ½ cup buttermilk
- ½ cup natural mineral water
- Cottage cheese or butter, for serving (optional)
Directions
1.Preheat oven to 220°C (430°F).
2.Combine the flour, milk powder, onion and nutmeg.
3.Fold through the pumpkin, buttermilk and mineral water to make the dough.
4.Pat out the mixture onto a lightly floured board and roll out to a thickness of about ⅝".
5.Using a 2" scone cutter, press out 12 rounds.
6.Place these on a lightly floured baking tray and bake at 220°C for 12–15 minutes or until golden.
7.Serve with dollops of cottage cheese or butter.