Pumpkin Scones
Cookbook | Pastries | Recipes
We have two versions of pumpkin scones, one savory and one sweet.
Savory Pumpkin Scones
Ingredients
- 2 cups Self-raising flour, sifted
- ¼ cup skim Milk powder
- 2 Spring onion, chopped (aka Shallot, Green onion)
- ¼ tsp. ground Nutmeg
- ¾ cup cold cooked Pumpkin
- ½ cup Buttermilk
- ½ cup natural mineral water
- Cottage cheese or Butter, for serving (opt.)
Procedure
- Preheat oven to 220 °C (430 °F).
- Combine the flour, milk powder, onion and nutmeg.
- Fold through the pumpkin, buttermilk and mineral water to make the dough.
- Pat out the mixture onto a lightly floured board and roll out to a thickness of about 5/8".
- Using a 2" scone cutter, press out 12 rounds.
- Place these on a lightly floured baking tray and bake at 220 °C for 12–15 minutes or until golden.
- Serve with dollops of cottage cheese or butter.
Sweet Pumpkin Scones
Ingredients
- ¼ cup butter or Margarine, softened slightly
- ¼ cup Sugar
- 1 Egg
- 2 Tbsp. Corn syrup
- 1 cup cooked, mashed Butternut squash or pumpkin or other squash
- 2 2/3 cups all-purpose Flour
- 2 tsp. Cream of tartar
- 1 tsp. Baking soda
- pinch of salt
- ½ teaspoon ground nutmeg
- pinch of ground Ginger
- 1/3 cup milk (or less)
Procedure
- Stir together the sugar, flour, baking soda, salt, ground nutmeg and ground ginger.
- 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).
- Stir in the squash, and half of the sifted dry ingredients.
- 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.
- Knead only a little, gently until you can pat it out into a big flat rectangle about ¾" thick (just under an inch).
- 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).
- Bake at 230 °C (450 °F) for 18 minutes.
Notes, tips, and variations
Warnings
