Cookbook:Pumpkin Scones

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Cookbook | Ingredients | Recipes | Pastry

We have two versions of pumpkin scones, one savory and one sweet.

Savory Pumpkin Scones[edit]

Ingredients[edit]

Procedure[edit]

  1. Preheat oven to 220°C (430°F).
  2. Combine the flour, milk powder, onion and nutmeg.
  3. Fold through the pumpkin, buttermilk and mineral water to make the dough.
  4. Pat out the mixture onto a lightly floured board and roll out to a thickness of about ⅝".
  5. Using a 2" scone cutter, press out 12 rounds.
  6. Place these on a lightly floured baking tray and bake at 220°C for 12–15 minutes or until golden.
  7. Serve with dollops of cottage cheese or butter.

Sweet Pumpkin Scones[edit]

Ingredients[edit]

Procedure[edit]

  1. Stir together the flour, cream of tartar, baking soda, salt, ground nutmeg and ground ginger.
  2. In a separate bowl, beat butter and sugar together with an electric mixer. Add in the egg and corn syrup (mix the rest with a spoon so it won't be over-mixed).
  3. Stir in the squash and half of the sifted dry ingredients.
  4. Add the rest of the dry ingredients with just enough of the milk to make a soft dough. If it is too sticky to work, add a sprinkle (or two) of flour.
  5. Knead only a little, gently, until you can pat it out into a big flat rectangle about ¾" thick (just under an inch).
  6. Cut into 12 pieces with a floured knife. Transfer to a lightly greased oven tray (I used my large pizza pan, which only just accommodated them).
  7. Bake at 230°C (450°F) for 18 minutes.