Pumpkin scones

Pumpkin scones

By
From
Encyclopedia of Food and Cookery
Makes
20

Ingredients

Quantity Ingredient
60g butter
2 tablespoons caster sugar
185g pumpkin, cooked, mashed and cooled, (cooked weight)
1 egg, beaten
125ml milk, plus extra, to glaze
375g self-raising flour, sifted
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Method

  1. Cream butter with sugar. Add pumpkin and mix well. Add egg, then stir in milk a little at a time. Add flour and spices and mix to a soft dough. Turn out onto a floured board and knead lightly, then roll out to about 2 cm thickness.
  2. 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 (200°C) for 15–20 minutes or until golden brown on top and cooked through. Serve hot, split and buttered.
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