Pumpkin scones are a family favourite in my home. Infact, they have been a favourite for a very long time. My grandpa loved to eat them too. Although I didn't start making them until after he passed away, I make them in honour of him. I can just imagine him licking his finger to pick up the crumbs off his plate - just like he did with any food.
1 cup of cold, mashed and drained pumpkin
2 1/2 cups of self raising flour
1 egg
1 tablespoon of butter
1/2 cup of sugar
Cream the sugar and butter together. Add the egg and mashed pumpkin and mix until combined.
Add the self raising flour and mix in with a dough hook or wooden spoon.
Turn onto a floured surface and lightly knead into a ball.
Roll the dough out until it's about an inch high.
Cut with a round cookie cutter and place in a greased baking tin.
Bake for 15 -20 minutes at 200 degrees celcius
Serve with lashing of butter.
NOTES -
* I use Jap pumpkin for flavour and price.
* When pumpkin is on sale ( under $1 a kilo ) I buy a few whole pumpkins and store them on their sides in a dark cupboard.
* Cook up a lot of pumpkin at a time. I use a vegetable steamer for the microwave.
* Drain the pumpkin in the fridge for about 4 - 6 hours using a fine colander with a bowl underneath.
* I freeze pumpkin in 1 cup measures for this recipe. That way I have pumpkin on hand at any given time.
* I use an electric mixer for this recipe. I use the whisk beater for the wet ingredients then switch to the dough hook when I add the flour.
* Scones can be frozen for at least a few months.
1 cup of cold, mashed and drained pumpkin
2 1/2 cups of self raising flour
1 egg
1 tablespoon of butter
1/2 cup of sugar
Cream the sugar and butter together. Add the egg and mashed pumpkin and mix until combined.
Add the self raising flour and mix in with a dough hook or wooden spoon.
Turn onto a floured surface and lightly knead into a ball.
Roll the dough out until it's about an inch high.
Cut with a round cookie cutter and place in a greased baking tin.
Bake for 15 -20 minutes at 200 degrees celcius
Serve with lashing of butter.
NOTES -
* I use Jap pumpkin for flavour and price.
* When pumpkin is on sale ( under $1 a kilo ) I buy a few whole pumpkins and store them on their sides in a dark cupboard.
* Cook up a lot of pumpkin at a time. I use a vegetable steamer for the microwave.
* Drain the pumpkin in the fridge for about 4 - 6 hours using a fine colander with a bowl underneath.
* I freeze pumpkin in 1 cup measures for this recipe. That way I have pumpkin on hand at any given time.
* I use an electric mixer for this recipe. I use the whisk beater for the wet ingredients then switch to the dough hook when I add the flour.
* Scones can be frozen for at least a few months.
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| The finished product |
 |
| Draining the cooked pumpkin |
 |
| Pumpkin ready for freezing for future use. |
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| Cutting the dough |
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| Ready to bake |
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| Pumpkin scones galore |
Pumpkin Scones
Reviewed by Anonymous
on
November 10, 2014
Rating:
Reviewed by Anonymous
on
November 10, 2014
Rating:
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