(Makes 12)<\/p>\n
Ingredients:<\/strong> Equipment:<\/strong> Method:<\/strong> About the Author<\/strong><\/p>\n Karen Koutsodontis \u2013 The Travelling Kitchen<\/p>\n Karen is a qualified food technology teacher, with more than 10 years\u2019 experience, teaching food to secondary students. Karen now runs The Travelling Kitchen, where they love teaching about food and healthy eating to students after finding that many students arrive at secondary school with limited knowledge of what food and healthy eating is all about. Karen believes that preparing and eating healthy food should follow us through our entire life, so why not start teaching preschool and primary school children from day dot how to cook and choose healthy foods?<\/p>\n Karen champions empowering children to look after their health and bodies from a very young age.<\/p>\n
\n2 cups self-raising flour
\n1 tablespoon caster sugar
\nPinch of salt
\n60 grams butter, chilled, chopped
\n\u00bd cup butter milk
\n\u00bd teaspoon ground nutmeg
\n2\/3 cup mashed cooked butternut pumpkin (300gm raw)
\nExtra butter milk for brushing
\nTo serve- cream cheese and chives<\/p>\n
\nKids Food Knife
\nChopping board
\nBowls
\nSifter
\nRolling pin
\nWooden spoons
\nMetal spoons
\nMeasuring cups and spoons
\nBaking trays<\/p>\n
\n1. Preheat oven to 200 degrees. Line baking trays with baking paper.
\n2. Sift flour, nutmeg, sugar and salt into a bowl.
\n3. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.
\n4. Make a well in centre of mixture. Add buttermilk and pumpkin. Using a flat bladed knife, stir until a sticky dough forms.
\n5. Turn out onto a lightly floured surface and knead gently until smooth.
\n6. Using a lightly floured rolling pin, gently roll dough out until 2cm thick.\u00a0 Using a cutter to cut out scones.
\n7. Press left over dough together and repeat to make approximately 12 scones.
\n8. Place scones, just touching on prepared tray. Brush with buttermilk.
\n9. Bake for 12-15 minutes or until golden and hollow when tapped on top.
\n10. Serve with butter or cream cheese and chives.<\/p>\n