Cookbook:Pumpkin Scones

Cookbook | Ingredients | Recipes | Pastry

We have two versions of pumpkin scones, one savory and one sweet.

Savory Pumpkin SconesEdit

IngredientsEdit

ProcedureEdit

  1. Preheat oven to 220°C (430°F).
  2. Combine the flour, milk powder, onion and nutmeg.
  3. Fold through the pumpkin, buttermilk and mineral water to make the dough.
  4. Pat out the mixture onto a lightly floured board and roll out to a thickness of about ⅝".
  5. Using a 2" scone cutter, press out 12 rounds.
  6. Place these on a lightly floured baking tray and bake at 220°C for 12–15 minutes or until golden.
  7. Serve with dollops of cottage cheese or butter.

Sweet Pumpkin SconesEdit

IngredientsEdit

ProcedureEdit

  1. Stir together the flour, cream of tartar, baking soda, salt, ground nutmeg and ground ginger.
  2. In a separate bowl, beat butter and sugar together with an electric mixer. Add in the egg and corn syrup (mix the rest with a spoon so it won't be over-mixed).
  3. Stir in the squash and half of the sifted dry ingredients.
  4. Add the rest of the dry ingredients with just enough of the milk to make a soft dough. If it is too sticky to work, add a sprinkle (or two) of flour.
  5. Knead only a little, gently, until you can pat it out into a big flat rectangle about ¾" thick (just under an inch).
  6. Cut into 12 pieces with a floured knife. Transfer to a lightly greased oven tray (I used my large pizza pan, which only just accommodated them).
  7. Bake at 230°C (450°F) for 18 minutes.