Now, how often are you cooking with pumpkin? If you are following the seasonal challenge or you are buying it on special - I'm guessing quite a few people...
Next time you are chopping up your pumpkin for your pumpkin soup, baked dinner or mash, cut up a big more and steam or boil a cups' worth. Well I would do 2 cups' worth because these are so easy and so yummy you'll be making another batch before you've finished your first!
This is also a good recipe with those with a dairy intolerance too.
Makes 12 large or 24 small scones.
1 tablespoon butter/margarine (Use soy margarine if you have a dairy intolerance)
1/2 cup sugar
1/2 teaspoon mixed spice
1 cup cold mashed pumpkin
2 cups self-raising flour
- Preheat oven to 225 degrees Celsius
- In a bowl combine butter and sugar with electic beater
- Add egg, spice and pumpkin and beat until well combined.
- With a spatula, stir through the flour, and turn out on bench, combine with hands until you get to 1 inch thickness, add flour if you need to.
- Flour your cup/mould rim with flour before cutting each out.
- Place on greased tray with 1cm space around each scone and bake for 10-20 minutes depending on the size of your scone, should be brown on top.
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