Liv's Food Tech Class Pumpkin Scones
- 1 tablespoon butter, at room temperature
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 egg
- 1 cup mashed pumpkin
- 2 cups (250g) self-raising flour, sifted
Preparation:1hour › Cook:45min › Ready in:1hour45min
- To get the mashed pumpkin boil or roast pumpkin until tender then cool and puree.
- Preheat the oven to 225 degrees C.
- Beat together butter, sugar and salt. Add the egg, then pumpkin and stir in flour. Turn out onto a floured board.
- This tends to be a sticky dough so flour your hands or rolling pin. Do not overwork this dough, press or roll out to a 3cm thickness. Cut using round cookie cutters.
- Place scones on a lined baking sheet.
- Cook in a very HOT oven for 10-15 minutes or until golden brown.
This recipe was given to me 40yrs ago, and I still say it's the best. One thing I know about scones is that they are best cut into squares as you dont have to rehandle the dough which makes the last lot tough. Also a tip is to pat flour onto all cut surface's to seal. Put the baking tray into a preheated oven while making the scone dough. Then lightly dust it with flour before placing your scones onto it. (do this at the bench not like some twit who tried to do it in the oven). These tips will make your scone's rise more. Good on you for getting a very old recipe for your first stab at makeing pumpkin scone's. - 11 Apr 2010
Yumm! Many people i have made these for have asked for the recipe, roast pumpkin is definately the way to go over boiled/steam. So much more flavour! - 14 Nov 2010