Pumpkin Scones



INGREDIENTS:  (Makes 15)

   3/4 cup cooked pumpkin, mashed.

   2 cups self-raising Flour

   Pinch of salt

   25gm (1oz) butter

   1 tbsp sugar

   1 egg, lightly beaten

   1 tbsp milk (if necessary)

   Whipped cream & jam (jelly) of choice to serve


Pre-heat oven to 190C (375F).

Line a baking tray with baking paper.

Sift flour and pinch of salt into a mixing bowl.

Using fingertips, rub butter into flour until mixture resembles breadcrumbs.

Add sugar, mix well, add mashed pumpkin and beaten egg and mix to a soft
pliable dough, adding a little milk if mixture is too dry.

Place dough on a lightly floured pastry sheet (or board) and knead until

Roll out to approx 2cm (3/4in) thickness and using a scone cutter cut out 15
scones. (Alternatively, use a floured knife and cut into squares.)

Arrange on baking tray and glaze the tops with a pastry brush dipped in a
little milk.

Place in the middle of oven and bake for approx. 10-15 minutes until golden

Remove from oven and cool on cake rack.

Cut each scone in half and serve with butter or your favourite jam (jelly) and
whipped cream.

[Photo above shows a mixed serving of scones with apricot jam and whipped
cream, mulberry jam, butter and apple jelly.]




Leave a Reply

Your email address will not be published. Required fields are marked *

© OzLadyM.com All Rights Reserved