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

Pumpkin Scones

A good old Aussie creation!! I think it's time the Scone was brought back into fashion.

Pumpkin Scones

Ingredients:

25g butter
1 Tbsp sugar
1 tsp grated lemon rind
1 cup of cold mashed pumpkin
1 free range egg
1/3 cup of milk
2 cups of self-raising flour
1 tsp ground nutmeg

Method:

1. Cream butter and sugar.

2. Blend in lemon rind and pumpkin.

3. Add beaten egg and milk.

4. Lastly, sift flour with the nutmeg and stir into mixture.

5. Turn onto a lightly floured board and knead gently.

6. Roll out and cut into circles. Brush tops with beaten egg or milk.

7. Bake at 220*C for 12-15 minutes.

Rating: 4