Pumpkin, chia & rosemary scones

makes 10

250g pumpkin, peeled, cut into pieces

(or 1 cup mashed cooked pumpkin) 1 egg, lightly beaten

¼ cup reduced-fat milk

2 cups self-raising our

1 tablespoon chia seeds

2 teaspoons nely chopped

rosemary leaves

200g reduced-fat smooth ricotta,

to serve

Preheat oven to 200°C. Steam or microwave pumpkin pieces until tender; leave to cool slightly, then mash with a fork. Combine mashed pumpkin with egg and milk in a medium bowl.

Combine flour with chia seeds and rosemary in a mixing bowl. Add pumpkin mixture, stir until dough just combines. Turn out onto a floured work surface, then shape by hand into a 3cm-deep round. Cut 10 rounds from dough with a 5.5cm biscuit cutter. (Use offcuts for the last 2 scones.) Place rounds on a floured baking tray and bake for

12–14 minutes, or until risen.

Split each scone, spread a tablespoonful of ricotta on one half, sandwich halves, and serve.