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