Pumpkin scones

Jackie French

all details

Assuredly not Lady Flo's recipe, this is spiced and nice, not dragon breath hot - unless you add the extra chilli.

Pumpkin scones
Pumpkin scones Photo: Marina Oliphant

Ingredients

2 cups self-raising flour

1/2 cup icing sugar

1 tsp ground cumin

1 tsp ground cardamom

1 tsp ground chilli

1 raw red chilli, chopped (optional)

1/2 cup cooked pumpkin, mashed

1 tbsp butter

300ml chilled milk mixed with 1 egg

a little extra milk

Method

Turn the oven on to 220C.

Rub butter into flour; add everything else and mix gently.

Shape scones by hand and place, almost touching, in a lamington tray (i.e. not too large, high-sided cake tin). Brush with the extra milk.

Bake for 15-20 minutes or until the tops are brown.

Serve with soup, or buttered for lunch with cheese.

They are also surprisingly good with plum jam or medlar jelly.

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  • Main Ingredients - Pumpkin
  • Course - Lunchbox, Lunch
  • Occasion - Australia Day

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1 comment so far

  • I'd recommend adding the milk last of all - if you add all 300mL at once, you'll end up with an extremely wet mixture, requiring about double the flour to salvage. Most other scone recipes use about half that much! Especially since most pumpkin varieties add a lot of moisture anyway.

    Commenter
    Luke
    Location
    Sydney
    Date and time
    June 01, 2013, 5:41PM

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