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| Pumpkin Scone |
If you took my advice to buy that great value of a pumpkin, you probably have lots of pumpkin left over! So looking at the sad neglected pumpkin left over I decided action needed to be taken! And hence the idea to make pumpkin scones.
Scones are thought to originate in the 1500s in Scotland. It is said that the name ‘scone’ comes from the Stone of Destiny (or ‘Scone’) which was the place where Scottish kings were once crowned. Originally scones were triangular-shaped, however these days they come in variety of shapes including triangles, squares, round and diamonds; and can be savory or sweet.
Also, have you noticed the different pronunciations of scone? Some people say Scone while others say Scone. Well apparently Scone is generally used in Scotland and Northern England, while Scone is used in Southern England, the United States and Canada. Personally I refer to them by Scone and Scone depending on my mood, so perhaps that means I’m like a global person!
Ingredients:
65 grams butter softened
¼ cup raw sugar
½ cup cooked pumpkin blended/mashed,
2 tsp mixed spice
2 egg well beaten
2 ½ cup sifter self-raising flour
2 pinches of salt, ½ cup of milk and milk for glazing
Steps:
¼ cup raw sugar
½ cup cooked pumpkin blended/mashed,
2 tsp mixed spice
2 egg well beaten
2 ½ cup sifter self-raising flour
2 pinches of salt, ½ cup of milk and milk for glazing
Steps:
Beat the butter and sugar with electric beaters until well combined.
Add the pumpkin, spice, egg and mix well with a wooden spoon.
Add the sifted flour and salt and mix well. Add milk and mix to form a soft dough.
Pumpkin Scone processing:
Add the pumpkin, spice, egg and mix well with a wooden spoon.
Add the sifted flour and salt and mix well. Add milk and mix to form a soft dough.
Pumpkin Scone processing:
Turn the dough out onto a lightly floured surface and knead for a minute or two.
Roll out the dough with a rolling pin to 2cm thick and cut into rounds with a 5 cm cutter (flouring it each time you cut to prevent it from sticking).
Arrange scones on an oven tray lined with baking paper, approximately 2 cm apart.
Brush tops of scones with milk and bake in an oven at 180 degrees Celsius for 15 minutes or until lightly browned.
These Scones are perfect for tea time served with jam and cream goodness!
Roll out the dough with a rolling pin to 2cm thick and cut into rounds with a 5 cm cutter (flouring it each time you cut to prevent it from sticking).
Arrange scones on an oven tray lined with baking paper, approximately 2 cm apart.
Brush tops of scones with milk and bake in an oven at 180 degrees Celsius for 15 minutes or until lightly browned.
These Scones are perfect for tea time served with jam and cream goodness!
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