Pumpkin Scones …
Prep time: 
Cook time: 
Total time: 
Serves: 10
Ingredients …
  • 2 cups self-raising flour
  • ¼ teaspoon nutmeg
  • 2 tablespoons cold butter, chopped
  • 1 cup cold mashed pumpkin
  • ¼ cup brown sugar
  • 1 egg, beaten
  • Milk, for brushing top of scones
Method …
  1. Preheat oven to 220C and lightly grease a medium, round cake tin.
  2. Sift flour and nutmeg into a large bowl. Add butter and rub in lightly using fingertips.
  3. Add brown sugar and stir through evenly.
  4. Make a well in the centre of the dry ingredients and add the pumpkin and egg.
  5. Use a bread and butter knife to mix ingredients. If needed, use your hand in the bowl to mix together to create a soft, sticky dough. Work quickly and try to not over mix.
  6. Turn dough onto a lightly floured surface and gently knead. Press or roll out to form a circle approximately 2 cm thick. Use a cutter to press out approximately 10 scones. After cutting the first few scones you will need to gently knead and flatten the dough again to cut the final couple of scones.
  7. Place scones closely together in the prepared tin and bake for 14 – 17 minutes or until scones sound hollow when tapped on the top.
  8. Remove from the tin and cool on a wire rack. Serve with butter, honey or ricotta.
Recipe by Mrs Organised at http://www.mrsorganised.com.au/2014/09/29/pumpkin-scones/