Cookbook:Sweet Pumpkin Scones

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Sweet Pumpkin Scones
CategoryScone recipes

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes


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  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.
  3. Add in the egg and corn syrup, and mix with a spoon to prevent over-mixing.
  4. Stir in the squash and half of the sifted dry ingredients.
  5. 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.
  6. Knead only a little, gently, until you can pat it out into a big flat rectangle about ¾ inch thick.
  7. Cut into 12 pieces with a floured knife. Transfer to a lightly greased oven tray.
  8. Bake at 230°C (450°F) for 18 minutes.