Ever since I started this site people have been telling me I haven't done a pumpkin scones recipe yet. And I was reminded of this watching the new series of River Cottage Australia the other day, when the macho Aussie farmer who stars in this new show was making pumpkin scones for a competition at the local community hall! As if! The local ladies were really in for a treat! Anyway, I think mine were better than his. He didn't win the competition, not surprising really as his classic "australian" pumpkin scones looked rather burned. So this is how to make really easy quick pumpkin scones, not for a competition, but for a yummy afternoon treat.
1. To prepare the pumpkin
Some people will tell you to steam the pumpkin then put it in the oven to dry. I just cooked a quarter of a large kent pumpkin (you can use any nice sweet variety) in the oven when I did a roast. It's good to do the day before, because then you can cool it in the fridge. Either way, make sure it's cool before you use it. Mash with a fork, or mix in the blender until smooth. You could also use canned.
2. Pre-heat the oven
to 200 degrees
3. Mix the ingredients
First cream the butter and sugar together - by hand or in your blender. Beat in the egg and the cold pumpkin mash. Then sift in the flour and blend until it forms a dough. If it's too dry mix in a little milk. I found it was too wet and I added more flour.
4. Knead and cut out scones
Knead the dough on a floured board then flatten out to about 2 cms thick. Cut with a 5cm cutter into scone shapes and spread on a baking tray on greaseproof paper.
5. Bake in oven
Place in the oven for about 10 - 12 minutes or until golden brown.
Break in half and serve with butter.
Pumpkin Ginger Scones:
If you're a pumpkin spice fan, add a 1/2 teaspoon each of ground ginger and ground cinnamon to the flour before you add it.
And, if you're fan of Starbucks Pumpkin Scones, which I believe are rather popular, add the spices and make an icing adding a little cinnamon, and there you have your own at home.