Heat oven to 200°C. Line baking tray with baking paper. Sift flour sugar and salt into a large mixing bowl. Rub butter into flour. Stir in pumpkin zucchini and cheese. Use a knife to mix in milk with just a little water to make a soft dough. Turn onto a lightly floured bench top and gently knead. Use your hand to flatten the dough to height of 2 cm. use a scone cutter to cut out scones and place these on the baking tray. Sprinkle the top with Parmesan cheese. Bake for 12 to 15 minutes.
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|Serving Size: 1 Serving (621g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 369 (26%)|
|Amt Per Serving||% DV|
|Total Fat 41g||55 %|
|Saturated Fat 24g||120 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 107.9mg||33 %|
|Sodium 7699.6mg||266 %|
|Potassium 780.1mg||21 %|
|Total Carbohydrate 219.4g||65 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 211.5g|
|Protein 40.5g||58 %|
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Calories per serving: 1426
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