Pumpkin Scones
Do you like using pumpkin in your baking? Then make sure to try these tender Pumpkin Scones. Perfect on a chilly autumn morning with a nice cup of coffee. Family Favourite
Ingredients
- 30g Soften Butter
- 1/2 cup Castor sugar
- 1 XL Beaten Egg
- 1 Cup cooled Mashed Pumpkin
- 3 Cups Self-raising Flour
- 1 tab Milk
Step 1
Beat the egg in the small silicone mixing bowl using the silicone whisk
Step 2
Cream the butter and sugar in the large silicone mixing bowl using a whisk or wooden spoon.
Step 3
Next fold in the cooled mashed pumpkin followed by the flour using the narrow silicone spatula or a knife.
Step 4
Add enough milk, to make a firm dough. Do not overwork the dough.
Step 5
Pat out onto a floured baking sheet to about 3cm thick cut into rounds using a cutter and place close together in a WARMED Saute Pan.
Step 6
Leave the dough in the large mixing bowl and add some extra flour down beside the dough using 2 spoons scoop a spoonful and roll in the flour and then place in the pan and repeat until all the dough is used and the pan is covered.
Step 7
Place lid on, vent closed, and cook on medium till the lid is touch hot. (approx 5 min) then turn the heat down to a lower temperature and cook till the top of the scones are not sticky. (approx 15min)
Step 8
Next, turn onto a plate and then slide back into the hot pan to brown the other side. Leave the lid off to keep the base of the scones from going soft. (approx 5/10 mins)
Step 9
Turn out onto a plate, break apart, and serve hot with butter. Enjoy they are very light and fluffy.
Pumpkin Scones
Ingredients
- 30 g Soften Butter
- 1/2 cup Castor sugar
- 1 XL Beaten Egg
- 1 cup Cooled Mashed Pumpkin
- 3 cups Self raising Flour
- 1 tab Milk
Instructions
- Beat the egg in the small silicone mixing bowl using the silicone whisk
- Cream the butter and sugar in the large silicone mixing bowl using the whisk or wooden spoon.
- Next fold in the cooled mashed pumpkin followed by the flour using the narrow silicone spatula or a knife.
- Add enough milk, to make a firm dough. Do not overwork the dough.
- Pat out onto a floured baking sheet to about 3cm thick and cut into rounds using a cutter and place close together in a WARMED Saute Pan.
- Or leave dough in the large mixing bowl and add some extra flour down beside the dough and using 2 spoons scoop a spoonful and roll in the flour and then place in the pan and repeat until all dough is used and the pan is covered.
- Place lid on, vent closed and cook on medium till the lid is touch hot. (approx 5 min) then turn heat down to a lower temperature and cook till the top of the scones are not sticky. (approx 15min)
- Next turn onto a plate and then slide back into the hot pan to brown the other side. Leave the lid off to keep the base of the scones from going soft. (approx 5/10 mins)
- Turn out onto a plate, break apart and serve hot with butter. Enjoy they are very light and fluffy.
