Name: Classic pumpkin scones
Cook time: 15 min
Total time: 15 min
Yield: 10
Ingredients: Pumpkin scones; 60 gram butter; 1/4 cup (55g) caster sugar; 1 egg yolk; 1 cup cooked (440g) mashed pumpkin; 2 1/2 cup (375g) self-raising flour; salt; bicarb soda; milk, for glazing

Ingredients

Pumpkin scones

60 gram butter

1/4 cup (55g) caster sugar

1 egg yolk

1 cup cooked (440g) mashed pumpkin

2 1/2 cup (375g) self-raising flour

salt

bicarb soda

milk, for glazing

Method

Pumpkin scones

1.Preheat oven 220°C (200°C fan-forced) and line a baking tray with baking paper.

2.Beat butter, sugar and egg yolk together in a small bowl with an electric beater until combined; transfer to a larger bowl and stir in mashed pumpkin.

3.Add self raising flour, salt and bicarb soda and mix until just combined.

4.Place dough onto a floured surface and knead lightly. Roll or pat dough out to approx 2cm thick.

5.Cut scones out using a 5cm cookie cutter and place onto tray. Brush tops of scones lightly with a little milk.

6.Bake 12-15 minutes or until golden brown.

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Ingredients

Method

Pumpkin scones

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