Pumpkin scones

Pumpkin scones

By
From
Baking
Makes
12
Photographer
Vanessa Levis

I learnt to make scones badly at school. And then I learnt how to make them well. I think scones are the one recipe you need to see someone else make. It’s so important to rub the butter in properly. Scones to me mean hospitality and warmth, there’s just nothing like homemade scones. You can’t resist them.

Ingredients

Quantity Ingredient
300g self-raising flour, plus a little extra
1/2 teaspoon salt
50g butter, diced
55g caster sugar
1 cup cup drained cooked pumpkin, mashed and cooled
1 egg, lightly beaten
milk, for glazing

Method

  1. Preheat the oven to 225°C. Grease a baking tray with butter.
  2. Sift the flour and salt into a bowl. Rub in the butter, then add the sugar, pumpkin and egg. Mix into a dough, then turn out and knead lightly with a little extra flour. Pat out until 2.5 cm thick and cut into 5 cm rounds with a floured cutter. Lightly knead scraps and re-roll to cut out more scones.
  3. Arrange on the prepared tray and brush the scones with a little milk.
  4. Bake for 20 minutes or until risen and golden. Remove from the oven and wrap in a clean tea towel for a few minutes before splitting and buttering.

Note

  • The pumpkin should not be too wet, and it should be mashed without the addition of milk or cream.
Tags:
baking
bakery
margaret
fulton
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