We have two versions of pumpkin scones, one savory and one sweet.
Savory Pumpkin Scones
- 2 cups self-raising flour, sifted
- ¼ cup skim milk powder
- 2 spring onions, chopped (a.k.a. shallots, green onions)
- ¼ tsp. ground nutmeg
- ¾ cup cold cooked pumpkin
- ½ cup buttermilk
- ½ cup natural mineral water
- Cottage cheese or butter, for serving (optional)
- Preheat oven to 220°C (430°F).
- Combine the flour, milk powder, onion and nutmeg.
- Fold through the pumpkin, buttermilk and mineral water to make the dough.
- Pat out the mixture onto a lightly floured board and roll out to a thickness of about ⅝".
- Using a 2" scone cutter, press out 12 rounds.
- Place these on a lightly floured baking tray and bake at 220°C for 12–15 minutes or until golden.
- Serve with dollops of cottage cheese or butter.
Sweet Pumpkin Scones
- ¼ cup butter or margarine, softened slightly
- ¼ cup sugar
- 1 egg
- 2 Tbsp. corn syrup
- 1 cup cooked, mashed butternut squash, pumpkin, or other squash
- 2⅔ cups all-purpose flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- pinch of salt
- ½ teaspoon ground nutmeg
- pinch of ground ginger
- ⅓ cup milk (or less)
- Stir together the flour, cream of tartar, baking soda, salt, ground nutmeg and ground ginger.
- 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).
- Stir in the squash and half of the sifted dry ingredients.
- 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.
- Knead only a little, gently, until you can pat it out into a big flat rectangle about ¾" thick (just under an inch).
- 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).
- Bake at 230°C (450°F) for 18 minutes.