Pumpkin and Passionfruit Scones

Drain warm cooked pumpkin. Place in a bowl and mash with sugar and margarine until smooth. Stir through egg, So Good and passionfruit.
Sift flour and salt into warmed pumpkin mixture and stir through.
Turn onto a lightly floured surface and knead lightly. Pat dough out into a 17 x 27cm lamington tin.
With a floured knife, score dough, almost through, into 18 squares. Brush with a little extra So Good.
Bake in a very hot oven, 220°C, for 15 minutes or until risen and golden. Makes 18.

Health & wellbeing