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Pumpkin Scones

Pumpkin Scones

2½ cups self-raising flour
¼ teaspoon dried mixed herbs
60g butter, chopped
1 egg, slightly beaten
1 cup cooked, mashed pumpkin (350g raw pumpkin)
1-2 tablespoons milk
milk, extra, for glazing

Preparation time: 15-20 minutes
Total cooking time: 15 minutes
Makes about 15

  1. Preheat oven to moderately hot 210°C (410°F). Brush a 28x18cm shallow oblong tin with melted butter or oil. sift the flour into a large mixing bowl. Stir in mixed herbs; add chopped butter. Using fingertips, rub butter into the flour for 2 minutes or until mixture is fine and crumbly.

  2. Combine beaten egg, mashed pumpkin and milk. Add to flour mixture and stir with a knife until just combined.

  3. Turn dough onto lightly floured surface. Knead for 10 seconds or until smooth. Press mixture out gently to form a round, about 2 cm thick. Cut the mixture into rounds, using a floured 5 cm (2") cutter.

  4. Place rounds in prepared tin and brush tops with extra milk. Bake for 15 minutes or until tops are lightly golden. Turn onto a wire rack to cool. Serve warm or cold with butter.

Hint: If you prefer sweet scones, you can replace herbs with 2 teaspoons of sugar. Pumpkin Scones are easy and quick to make and delicious for a snack. Sometimes they are used as a substitute for bread—serve buttered with soup or main course. They are best cooked in the hottest part of the oven and eaten on the day they are made.


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