Pumpkin scones

Pumpkin scones

By
From
Mr & Mrs Wilkinson's How it is at Home
Makes
10
Photographer
Patricia Niven

MRS: We used to eat these a lot when I was a kid and I remember writing a limerick at school about Lady Flo Bjelke-Petersen, who made these scones famous. I make these any time we have left-over cooked pumpkin.

Ingredients

Quantity Ingredient
60g raw (demerara) sugar
60g unsalted bu
1 free-range egg
150g cooked pumpkin (squash), mashed
300g self-raising flour, plus extra for dusting
pinch salt flakes
milk, for brushing
butter and jam, to serve

Method

  1. Preheat the oven to 210°C. Dust a baking tray lightly with flour.

    Cream the sugar and butter together in a bowl until light and fluffy, then add the egg and beat well. Stir in the pumpkin with a wooden spoon to combine, then add the flour and salt, little by little, to form a dough.

    Using your hands, pat the dough out on a floured bench to a thickness of 2–3 cm, then use a floured 6 cm cookie cutter (or a thin-rimmed glass if you don’t have one like me) to cut out individual scones.

    Transfer the scones to the floured baking tray, brush the tops with a little milk and bake for 10–12 minutes until lightly golden. Leave to cool on a wire rack before serving with butter and jam.
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