Pumpkin Scones

Not quite Flo Bjelke Peterson's version, but still good.

This is adapted from a recipe in Rosemary Stanton's (2000) book, creatively entitled, "Vegetables" and available through Allen & Unwin.

The secret is to steam the pumkin (not boil it) and mash it thoroughly, making sure it is a dry as possible: if it is too wet, the scones will be heavy.

Pumpkin Scones

Ingredients:

2.5 cups plain white flour
3 tsp baking powder
2 tsp mixed spice powder
1 Tbsp sugar
1 Tbsp butter/nuttlex/margarine, melted
1 cup cold mashed pumpkin (preferably butternet)
1/4 cup milk/soy milk

Method:

1. Preheat oven to 200*C.

2. Sift flour, baking powder & spice into a bowl.

3. Add sugar and mix thoroughly.

4. Make a well in the centre and add butter/nuttlex/margarine, pumpkin & milk/soy milk. Mix will. You can add a little more flour if necessary to form a soft dough (the exact amount of flour and milk/soy milk will depend on the moisture level of the pumpkin).

5. With floured hands, pat the dough out to about 2.5 cm thick and cut into rounds using a scone cutter, a floured glass, or even just pull it apart by hand.

6. On a greased baking tray, start by placing one of the scones in the middle, then closely place the others around it, almost in a centric pattern. They need to be close together or they will spread out an flatten.

7. Brush the tops with a little extra milk/soy milk, and bake for 15 minutes or until golden-brown.

8. Enjoy while warm, split and topped with jam or marmalade.

Makes: 14-18

Rating: 4