Publications
Pumpkin scones.
Prep Time:
Servings: 10 scones
Cooking Time: 30 min
Ingredients
- 60g - butter, softened
- 15ml - wholegrain mustard
- 40g - finely grated Parmesan
- 1 - egg yolk
- 250ml - cooked, cold mashed pumpkin
- 355g - self-raising flour
- 2,5ml - salt
- 1,25ml - bicarbonate of soda
- 30ml - milk
Method
1 Stir the butter, mustard, Parmesan and egg yolk in a large bowl until combined. Stir in mashed pumpkin. Sift self-raising flour, salt and bicarb over the pumpkin mixture. Using a flat-bladed knife, cut the flour mixture through the pumpkin mixture to make a soft dough.
2 Turn the dough onto a floured surface and knead lightly. Roll or pat dough out to approximately 2cm thick. Cut out scones using a 6cm floured cutter. Place on the prepared tray and brush the tops with a little milk.
3 Bake the scones for 14 minutes or until golden and hollow sounding when tapped. Transfer, top side up, to a wire rack to cool. Serve with butter, if you like.
