Pumpkin Scones

submitted by angel-food.chat
from NSW, Australia

Categories: australian, breads, scones, pumpkin

Yield: 4 Servings

1 Tbsp Butter
1/2 cup Sugar
1 Egg
2 cup Flour, self-raising
1 cup Pumpkin, cooked -(cold), mashed
1/8 tsp Salt

Grease a scone tray or baking tray. Cream together the butter and sugar
until light and fluffy. Add
egg and beat well. Add pumpkin, flour and salt and fold in by hand. Knead
lightly and cut into 1-inch squares. Place close
together on the scone tray and bake at 425 degrees F. until well risen and
golden on top (about 15 minutes).
Serve hot, with butter.
NOTES

* Pumpkin scones -- Scones (pronounced with a short `o', rhymes with
`Fonz') are a popular accompaniment
to afternoon tea. They are often served with jam and whipped cream. In
this variation the scones are
flavoured with pumpkin. It is not a typical scone recipe. Pumpkin scones
can be eaten in place of bread
with a meal. This recipe was made famous by the wife of the Premier of
Queensland. Yield: Serves 4-6.

* To an Australian, a pumpkin is a large round, squat, green or blue-green
vegetable that is orange
on the inside. There are many varieties, all of species Cucurbita maxima.
In North America a good
substitute is acorn squash (Cucurbita pepo); elsewhere a butternut squash
(Caryoka nuciferum)
would be a fair substitute.
: Difficulty: easy.
: Time: 15 minutes preparation, 15 minutes baking.
: Precision: approximate measurement OK.



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