1 cup of cold, mashed and drained pumpkin
2 1/2 cups of self raising flour
1 tablespoon of butter
1/2 cup of sugar
Cream the sugar and butter together. Add the egg and mashed pumpkin and mix until combined.
Add the self raising flour and mix in with a dough hook or wooden spoon.
Turn onto a floured surface and lightly knead into a ball.
Roll the dough out until it's about an inch high.
Cut with a round cookie cutter and place in a greased baking tin.
Bake for 15 -20 minutes at 200 degrees celcius
Serve with lashing of butter.
* I use Jap pumpkin for flavour and price.
* When pumpkin is on sale ( under $1 a kilo ) I buy a few whole pumpkins and store them on their sides in a dark cupboard.
* Cook up a lot of pumpkin at a time. I use a vegetable steamer for the microwave.
* Drain the pumpkin in the fridge for about 4 - 6 hours using a fine colander with a bowl underneath.
* I freeze pumpkin in 1 cup measures for this recipe. That way I have pumpkin on hand at any given time.
* I use an electric mixer for this recipe. I use the whisk beater for the wet ingredients then switch to the dough hook when I add the flour.
* Scones can be frozen for at least a few months.
|The finished product|
|Draining the cooked pumpkin|
|Pumpkin ready for freezing for future use.|
|Cutting the dough|
|Ready to bake|
|Pumpkin scones galore|