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Wednesday, March 12, 2008

Pumpkin Scones

Pumpkin scones are an australian icon and everyone will have their own version of this recipe. I like to keep them simple as I love them just out of the oven, hot and with lots of butter running down the sides when you eat them. Always use butternut for your pumpkin as they don't taste the same using other varieties.


1 cup butternut pumpkin (squash)
2 cups SR flour
1/3 cup sugar
1 egg
1 large tablespoon butter (softened)
1/4 teaspoon salt


Cook pumpkin, mash then set aside to go cold. In large bowl, beat butter, sugar and salt until creamed. Add egg and mix until soft and fluffy. Add sifted four and combine gently by hand. Turn out onto a floured surface and knead slightly. Do not overdo this as it will take the air out of your scones and make them tough. Press out (do not use rolling pin) by hand and either cut with scone cutter or else use a knife. A knife is always best as the cutter by pressing down on your dough can also take the air out of them. Place on a floured oven tray and cook in hot oven for about 12 - 15 minutes or until risen and golden brown on top. Take out and immediately wrap scones in a clean cotton teatowel and leave until ready to serve. You can add some sultanas for something different. I have made these with half sugar, half splenda and they also taste good.