Pumpkin Scones
 

what you need

250g butternut pumpkin
2 c. self-raising flour
1 tsp baking powder
pinch of salt
pinch nutmeg
50g unsalted butter, cubed
2 tbls brown sugar
1/2 c. milk, plus extra

what you do

Chop the pumpkin into small cubes, and steam it in the microwave for 5 minutes. Drain it, 
mash and cool to room temperature. 
Sift the flour, baking powder and salt, and stir in the nutmeg. Rub the butter into the
flour with your fingertips, then stir in the sugar. Make a well in the centre. 
Mix the pumpkin and the milk together, pour into the flour mixture, and mix them with
a knife using a cutting action, being careful not to overmix. 
Tip the dough out onto a floured surface and gently press flat to 2cm thickness. Cut into squares or 
circles using a floured knife/cutter. Place the scones 
close together on a baking tray lined with baking paper. Brush them with the extra milk.
Bake them at 220oC for 12-15 minutes, or until light golden brown on top.
Serve warm with butter.

From: The Essential Baking Cookbook, Murdoch Books, 2004. 



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