- Dish type
A great way of making use of leftover pumpkin. For light and fluffy scones, try not to overhandle the dough.
4 people made this
- 15g butter, at room temperature
- 100g sugar
- 1/4 teaspoon salt
- 1 egg
- 250g mashed pumpkin
- 250g self-raising flour, sifted
MethodPrep:15min ›Cook:10min ›Ready in:25min
- Preheat oven to 220 C / Gas 7. Line a baking tray.
- Beat together butter, sugar and salt. Add the egg, then pumpkin and stir in flour. Turn out onto a floured board.
- This tends to be a sticky dough so flour your hands or rolling pin. Do not overwork this dough, press or roll out to a 3cm thickness. Cut using round pastry/cookie cutters and place onto prepared baking tray.
- Bake in preheated oven for 10-15 minutes or until golden brown.
You can use mashed butternut squash instead of pumpkin.
Reviews & ratingsAverage global rating:(3)
Reviews in English (3)
This recipe was given to me 40yrs ago, and I still say it's the best. One thing I know about scones is that they are best cut into squares as you dont have to rehandle the dough which makes the last lot tough. Also a tip is to pat flour onto all cut surface's to seal. Put the baking tray into a preheated oven while making the scone dough. Then lightly dust it with flour before placing your scones onto it. (do this at the bench not like some twit who tried to do it in the oven). These tips will make your scone's rise more.Good on you for getting a very old recipe for your first stab at makeing pumpkin scone's.-11 Apr 2010(Review from this site AU | NZ)
Yumm!Many people i have made these for have asked for the recipe, roast pumpkin is definately the way to go over boiled/steam. So much more flavour!-14 Nov 2010(Review from this site AU | NZ)