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Pumpkin Scones

Meal.Mates's picture
Ingredients
  Butter 60 Gram
  Castor sugar 2 Tablespoon
  Cooked mashed pumpkin 3 Cup (48 tbs), well drained
  Egg 1 , beaten
  Milk 1⁄2 Cup (8 tbs)
  Self-raising flour 2 1⁄2 Cup (40 tbs), sifted
  Salt 1 Pinch
  Cinnamon 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Milk 1 Teaspoon (Leveled) (For Glazing)
Directions

Cream butter and sugar, add pumpkin and mix well. Add egg, then stir in milk a little at a time. Add flour, salt and spices and mix to a soft dough. Turn out on to a floured board, knead lightly and roll out to about 2cm thickness. Cut into rounds with a floured scone cutter. Place rounds on a greased baking tray, brush tops with milk and bake in a preheated hot oven 200C (400F) for 15-20 minutes or until golden brown on top and cooked through. Wrap in tea towels to keep warm. Serve split and buttered. Makes about 12.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Pumpkin

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