TRY this recipe for pumpkin scones sent in by Elizabeth Stolk-Hill of Yinnar.
PUMPKIN SCONES- 1 cup mashed, cold and cooked pumpkin (about 375g uncooked)
- 45g margarine or butter
- 1/4 cup sugar
- 1 egg
- 2 1/2 cups self-raising flour
- 1/4 tspn salt
- 1/2 tspn cinnamon
- Milk
Cream the butter and sugar until light and fluffy.
Gradually beat in the lightly beaten egg, then stir in the pumpkin.
Add the sifted flour, salt and cinnamon and mix in.
If it's too dry to absorb all the flour, add a little milk to make a soft dough.
Turn out the dough to a floured surface and knead until smooth.
Press out the dough until it is 1.5cm thick. Use a 5cm round cutter to cut out scones.
Place on an oven tray and brush the tops with a little milk.
Bake in a hot oven for 15 minutes, or until the scones sound hollow when tapped with a finger.
