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Pumpkin Scones

Meal.Mates's picture
  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)

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1900 Calories from Fat 539

% Daily Value*

Total Fat 61 g94.2%

Saturated Fat 35.5 g177.6%

Trans Fat 0 g

Cholesterol 352.1 mg117.4%

Sodium 4351.7 mg181.3%

Total Carbohydrates 293 g97.6%

Dietary Fiber 11.1 g44.4%

Sugars 42.3 g

Protein 45 g90.1%

Vitamin A 551.3% Vitamin C 52.3%

Calcium 131.6% Iron 102.7%

*Based on a 2000 Calorie diet

Pumpkin Scones Recipe