Wednesday, June 17

Easy-peasy-pumpkin scones



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.
Ingredients:
1 tablespoon butter/margarine (Use soy margarine if you have a dairy intolerance)
1/2 cup sugar
1/2 teaspoon mixed spice
1 egg
1 cup cold mashed pumpkin
2 cups self-raising flour
Method:
  • 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.
These freeze and reheat well. Serve warm with butter
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4 lovely comments:

Amanda (frugalmama) on June 17, 2009 at 4:59 PM said... [Reply to this amazing comment]

yummo, at pumpkin at $1 each for a japp, this is next on my list! i'll never get out of the kitchen at this rate lol !!!!

Nisha on June 17, 2009 at 5:59 PM said... [Reply to this amazing comment]

I can attest to how delish these are, straight from Liss' oven! Will give these a go very soon myself!

Anonymous said... [Reply to this amazing comment]

Just made these and am eating one right now warm from the oven - yummmmm!

Cobblefields on June 10, 2012 at 12:46 PM said... [Reply to this amazing comment]

Just made your pumpkin scones!! Delish! will be making them again for sure.


 

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