Well actually, this is a recipe for pumpkin scones, but not just any pumpkin scones, old school recipe from the 60’s pumpkin scones -mmmm. Once again I baked some treats from my mother’s high school recipe book and happened across the pumpkin scones and with a 1/4 pumpkin looking forlorn in the fridge and no immediate use in mind a scone it was destined to become!
A few hints for getting the pumpkin to the mashed stage as per the recipes request
– steam if you can don’t boil: pumpkins already have quite a high moisture content and boiling floods them with even more creating a sloppy mash even if you drain it well – steaming prevents this from happening thus ensuring you won’t need to add a lot of flour to compensate
– if you can, bake the pumpkin at a low heat (150 degrees Celsius) until soft for a lovely texture – the low heat ensures the pumpkin doesn’t over colour
As these are home made pumpkin scones and thus have no preservatives if you’d like to have them for more than a couple of days (if they can stay around that long!) freeze them and defrost and toast for an afternoon tea later in the week. Once again I served mine with apricot jam (its a weakness) and lashings of butter. Delicious!
2 1/2 cups SR flour
1 cup mashed pumpkin
60 g butter
1/2 cup milk
– Rub butter into flour until it resembles fine breadcrumbs
– Make well in centre of flour, mix milk with egg and sugar, fold into flour with a butter knife
– Add mashed pumpkin and mix to soft dough
– The mix will be sticky, flour your hands and use a piece of baking paper to roll the dough out onto
– Once the dough is rolled to about 3 cm thickness cut into rounds with cutter and place on tray
– Brush with milk for a more golden colour if desired
– Bake in oven at 180 degrees Celsius for 10-15 min until golden
– Allow to cool, crack open, butter up and dig in. Yumm….