If you have any leftover cooked pumpkin, you’re well on your way to a delicious plate of these traditional pumpkin scones. We’ve used a simple, basic recipe here. Sometimes the original really is the best.
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Ingredients
Method
1.Preheat oven to 240°C/475°F. Lightly grease two 20cm (8-inch) round cake pans.
2.Beat butter and sugar in small bowl with electric mixer until light and fluffy; gradually beat in egg. Transfer mixture to large bowl.
3.Stir in pumpkin, then dry ingredients and enough milk to make a soft sticky dough. Knead dough quickly and lightly on floured surface until smooth.
4.Press dough out evenly to 2cm (¾-inch) thickness. Dip 5cm(2-inch) round cutter into flour; cut as many rounds as you can from the piece of dough.
5.Place scones side by side, just touching, in pan. Gently knead scraps of dough together; repeat pressing and cutting out of dough. Place rounds in pan; brush tops with a little extra milk.
6.Bake scones about 15 minutes.
You will need to cook about 250g pumpkin for this recipe.
Note
