Pumpkin Scones
Inroduction
About this Recipe
By: Sheridan Rogers
Whip up a batch of these delicious scones and give them away as treats for Halloween – much better for the kids than lollies and sweets. You will need to cook about 300g peeled cut pumpkin for this recipe and the flavour will be enhanced if it’s roasted rather than steamed or boiled. If your family like scones, they will love these ones, so you might want to double the mixture.
Ingredients
- softened butter 15g
- sugar 125g
- orange 1/2, grated zest of
- cold steamed mashed pumpkin 200g, cold mashed pumpkin
- egg 1, well beaten
- SR flour 375g
- nutmeg 1/2 teaspoon (optional)
- mixed spice 1/2 teaspoon (optional)
- milk for brushing tops, plus extra if needed
Preheat oven to 220°C (425°F/Gas 7). Beat together the butter, sugar and zest. Stir in the pumpkin and egg. Sift together the dry ingredients and stir into the pumpkin mixture. Add a little milk if mixture is too dry. Turn out onto a lightly floured bench or board and pat mixture out to 3–4 cm (1–1½ in) thickness. Cut out scones with a glass or round cutter dipped in flour and place close together on a greased tray or tin. Brush with milk. Bake for about 20 minutes or until golden. Excellent with homemade apricot jam and thick cream, or simply spread with butter. Makes 12. Tip: I like my scones to stand high, and always bake them close together, packed side by side, so that they rise well. Photography by Andrew Payne, Photographix