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Pumpkin scones


With Delaney Mes

Makes 18
Cost - $6-$7

Ingredients:

2 cups self-rising flour
1 cup roasted and mashed pumpkin (roast with some fresh chopped rosemary - optional)
60g butter, softened
1 egg
1/2 cup sugar
1/2 cup milk

Toppings:
For savoury: some finely chopped fresh herbs, a little grated cheese, sunflower seeds, paprika
For sweet: some threaded coconut and chopped crystalised ginger

Method:

Beat together the butter and sugar until soft.  Mix in the pumpkin, egg and milk with a wooden spoon.  Sift flour, and slowly incorporate into the mixture. Mix well after each addition.

Turn out onto a floured surface and roll into a large rectangle.  Carefully place on a greased oven tray.

Cut the scones into squares - making cuts to the bottom of the tray, but do not separate them fully.  Brush with a little milk, then sprinkle over whichever toppings you want.

Bake at 200C for 15-20 minutes until risen and golden.

(TX: 7 June 2011)


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