Quick & Easy

Spiced pumpkin scones

Punch phora literally means 'five spices' and is a spice blend of cumin, brown mustard, fenugreek, nigella and fennel commonly used in Eastern India and Bangladesh.
panch phora pumpkin scones
24 Item



1.Have butter at room temperature.
2.Preheat oven to 200°C/400°F. Grease 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending paper 5cm (2 inches) over sides.
3.Peel and coarsely chop pumpkin; place on oven tray, season. Roast about 15 minutes or until tender. Cool; mash in large bowl with fork.
4.Dry-fry spice in small frying pan, over medium heat, stirring, until fragrant and popping.
5.Beat butter, sugar and egg yolk in small bowl with electric mixer until combined. Stir butter mixture and spice into pumpkin. Stir in sifted flour and enough milk to make a soft, sticky dough.
6.Turn dough onto floured surface; knead gently until smooth. Press dough into pan. Dip knife in flour, cut dough into 5cm (2-inch) squares. Sprinkle with pepitas.
7.Bake about 25 minutes or until scones sound hollow when tapped. Cool in pan.

Wrap individual scones in plastic wrap and freeze for up to three months. Defrost as required either overnight in the refrigerator or in the microwave on HIGH (100%) for 1 minute. To make your own panch phora mix: combine 2 teaspoons cumin seeds, 2 teaspoons nigella seeds, 2 teaspoons mustard seeds, 1 teaspoon fennel seeds and 1 teaspoon fenugreek seeds.


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