Pumpkin Scones

These sweet and delicious pumpkin scones can be made as drop scones or a wheel. Best enjoyed warm with lashings of butter.

INGREDIENTS

2 cups SR flour

1 TBS Olive Oil

1 cup cold mashed pumpkin

1/2 cup sugar

1 egg

1 TBS boiling water

Method

Preheat oven to 200°C

Whisk the olive oil, sugar and boiling water together. Add egg and whisk well. Add pumpkin and then flour and stir with butter knife.

If too stiff add a dash of milk. If too wet, add a little more flour (all depends on your pumpkin). This is a fairly wet mixture compared to normal scones.

Tip mixture into lined tray and form into a disk about 5cm thick.

Using a sharp knife... Flour knife and cut into wedges. Or spoon large dessert spoon amounts evenly into a tray.

Bake for 10-15 minutes or until golden and sounds hollow when you tap.

Enjoy with a generous amount of butter when warm.

My Nan's Top Tip: always stir your scones with a knife not a spoon. Keeps them light and fluffy.

Previous Recipe

Next Recipe