2 cups self-raising flour
1 tbs butter
1 cup cold mashed pumpkin
1/2 cup sugar
1egg
1 tbs hot water
Pinch of salt
Method:
- Wash hands.
- Preheat oven to 220°Celcius. Put a flat tray into the oven to get hot.
- Use an electric beater to cream the butter and sugar. Add in the hot water to help it soften.
- Add the egg and beat well.
- Using a spatula, mix through the mashed pumpkin then the sifted flour and salt. The mixture should be a soft dough that still holds its shape. If it is too sticky, add a little more flour. If it is too dry, add a little mix.
- Sprinkle the kitchen bench with flour and drop the scone mix onto it. Dust your hands with flour and then gently knead the dough until it is smooth but be careful not to overdo it as this should only take about a minute.
- Use a rolling pin dusted with flour to roll the dough so that it is still 2cm thick.
- Then, use a round cookie cutter to cut the scones and place them straight onto the hot tray. Dust the cookie cutter with extra flour in between each one so that it doesn’t stick.
- Place the scones right up close to each other on the tray because “scones like company”. Brush the tops of them with a little extra milk onto the top to help them go brown.
- Bake the scones for 10 minutes. When they are cooked, the top will be golden brown and when you tap them, they should sound hollow.
- Serve hot with butter.
SMARTY TIP: Pumpkin scones can be frozen and defrosted in the microwave later on.
Eat Occasionally