Pumpkin Scones

Pumpkin Scones

Yes, another scone recipe – but in my defence Pumpkin Scones have vegetables in them......  well, it was worth a try.  I love Pumpkin Scones, and they are another freezer-favourite in that they do store very well, for ferreting out when the mood strikes. 

I have stipulated Kent Pumpkin here as they are the best, soft-cooking pumpkins I have found.  Their flavour is full and nutty and the water content is not excessive.  If your pumpkin appears to be too watery, sieve and press out the excess water, add a little extra flour if necessary.

¾ cup cold mashed pumpkin, preferably Kent Pumpkin

3 tablespoons of sugar

3 tablespoons of butter

1 egg

½ cup of milk

3 cups of self raising flour (can also use wholemeal or 50/50)

⅓ cup of custard powder

Teaspoon of vanilla essence

Pinch of nutmeg

⅓ cup pumpkin seeds

Pre-heat oven to 200°C

Cream butter and sugar until light and fluffy, add egg and mashed pumpkin.  Combine all other ingredients and turn out onto a floured work surface.

Gently knead for about 5 minutes, or until dough is soft and pliable.  Roll out to about 3cm thick and cut into rounds using a scone cutter (or a floured, upturned drinking glass)

Place scone in a high-sided baking tray and allow to stand for 5 minutes.

Sprinkle pumpkin seeds over the top of the scones, pressing them in a little.   Glaze with milk and bake for 20 minutes or until golden.

Variation:  for a savoury pumpkin scone, omit the sugar, vanilla, and custard powder.  Rub the butter into the flour and add ½ teaspoon salt and pepper, one crushed garlic clove and half a cup of strong cheddar cheese.  Add a handful of chopped chives just before kneading.  Sprinkle additional cheese on the tops of the scones before baking.  Wholemeal flour works really well with savoury scones – try it!!