Baking

Pumpkin scones

Name: Pumpkin scones
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 16 scones
Cuisine: Australian
Ingredients: 40 g butter, softened; 55 g caster sugar; 1 egg, lightly beaten; 150 g mashed cooked pumpkin (from about 250 g raw); 375 g self-raising flour; ½ tsp ground nutmeg; About 80 ml milk

Serves 16 scones Prep 20 min Cook 15 min Total 35 min

Ingredients

40 g butter, softened
55 g caster sugar
1 egg, lightly beaten
150 g mashed cooked pumpkin (from about 250 g raw)
375 g self-raising flour
½ tsp ground nutmeg
About 80 ml milk

Method

Heat oven to 240°C. Grease two 20 cm round sandwich pans or line trays.
Beat butter and sugar until pale. Beat in egg, then mashed pumpkin.
Stir in flour and nutmeg, adding enough milk to make a soft dough.
Turn onto a floured bench, knead lightly. Pat to 2 cm thick. Cut 5 cm rounds.
Place close together in the pans. Bake 15 minutes until risen and golden. Serve warm with butter.

Tip: Flo Bjelke-Petersen’s Queensland classic. Pumpkin should be dry mash, not watery. A hot oven and light kneading keep them fluffy.

Source: The Australian Women's Weekly