Pumpkin scones

Pumpkin scones

By
From
The Margaret Fulton Cookbook
Makes
12
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 cup cooked pumpkin, drained and cooled
2 cups s.r. flour
1/2 teaspoon salt
30g butter, cut into small pieces
1/4 cup caster sugar
1 egg, beaten lightly
milk, extra for glazing

Method

  1. Preheat oven to 225 ºC. Grease a 23 cm sandwich tin with butter. Sift flour and salt into a bowl. Rub in butter, add sugar, pumpkin and egg. Mix into a dough, knead lightly with a little flour. Pat out to 2.5 cm thickness. Cut into 12 rounds. Arrange in prepared sandwich tin. Brush scones with extra milk, bake in preheated oven for 20 minutes, until risen and golden. Remove from oven and wrap in a clean tea towel for a few minutes before splitting and buttering.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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