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    You are in: Home / Australian / Pumpkin Fruit Scones Recipe
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    Pumpkin Fruit Scones

    Average Rating:

     3 Total Reviews

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    • on April 13, 2008

      These turned out brilliantly for me. I used Nuttelex dairy free margarine and Vitasoy protein enriched rice milk (my daughter has a dairy and egg allergy), they came out just like my Mum used to make.

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    • on December 01, 2006

      Nice and light, but maybe a bit too much baking powder. Will try with 3 teaspoons next time, and would add some nutmeg and ginger to add a little more flavor.

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    • on April 12, 2005

      Made them yesterday, they are very yummy and light, I expected them to be heavy but was pleasantly surprised. The mixture was very sticky so had to add extra flour, maybe my measurements were out, I added dried tropical fruit (papaya, pineapple)and raisins instead of cherries. They turned out very nicely, today they still taste delicious but they went a bit soft on top which doesn't bother me as they won't last past today!!! thanks for postig such a yummy recipe.

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    Nutritional Facts for Pumpkin Fruit Scones

    Serving Size: 1 (63 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 216.3
     
    Calories from Fat 77
    35%
    Total Fat 8.5 g
    13%
    Saturated Fat 5.2 g
    26%
    Cholesterol 22.1 mg
    7%
    Sodium 362.9 mg
    15%
    Total Carbohydrate 31.1 g
    10%
    Dietary Fiber 0.9 g
    3%
    Sugars 6.5 g
    26%
    Protein 3.9 g
    7%

    The following items or measurements are not included:

    dried cherries

    Detailed Nutrition Values About Nutrition Info
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