Pumpkin scones Photo: Marina Oliphant
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
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.
- Main Ingredients - Pumpkin
- Course - Lunchbox, Lunch
- Occasion - Australia Day