Pumpkin Scones

🧂 Ingredients

• 250-300 g Pumpkin
• 1 Cup Cold, Mashed Pumpkin
• 2 ½ Cups Self Raising Flour

  Sifted
• ¼ Cup Butter
• 1 Egg
• ¼ Cup Brown Sugar
• ½ tsp Cinnamon

Instructions

• 1 Remove the peel and seeds from the pumpkin.
• 2 Cut pumpkin into small chunks and boil for 10 to 15 minutes or until very
  tender. For 1 cup of mashed pumpkin, you will need approximately 250 to 300g of
  diced pumpkin.
• 3 Once soft, drain and then mash the pumpkin.
• 4 Place in a bowl and wait until it is completely cold before beginning the
  scones.
• 5 Preheat oven to 200˚C.
• 6 Line a lamington tray with baking paper.
• 7 Add the butter to a medium mixing bowl and beat until soft.
• 8 Mix in the cold mashed pumpkin, the egg and the cinnamon.
• 9 Add the sugar to the butter and mix.
• 10 Slowly, fold through the sifted flour with a blunt knife until combined. The
  dough should hold together and will be slightly sticky but manageable.
• 11 The moistness of the mashed pumpkin can be variable, so you may need to adjust
  the ingredient quantities at this stage. If it is too wet, add a little more
  sifted flour. If the dough is too dry, add a little milk.
• 12 Turn the dough onto a floured board and gently knead.
• 13 Lightly flour a rolling pin and roll out the dough into a rectangle that is
  about 1' thick.
• 14 Use a scone cutter or glass cup to cut the dough into small circles. To prevent
  sticking, dip the cutter or cup into flour after each circle.
• 15 Place about 1cm apart on prepared tray.
• 16 Brush the tops of the scones with milk.
• 17 Bake at 200˚C for 15 minutes, or until golden.

Nutrition Info