Pumpkin is one of my all time favourite vegetables and I’m especially enjoying it in curry dishes at the moment. I also like to make the occasional batch of pumpkin scones which go well with a bowl of soup or as a snack on their own.
Pumpkin scones are delicious served warm with a little bit of butter and cup of tea, as a snack with smoked salmon, cream cheese and chives or for something completely different, rhubarb and raspberry preserve.
3 tbls soft butter
1/4 cup castor sugar
3/4 cup soft cooked pumpkin
2.5 cups self raising flour
1/2 tsp ground nutmeg (or less)
1/4 cup milk (or less)
Preheat oven 200°C
Beat butter, sugar and egg and mix is light and fluffy. Stir in pumpkin, then sifted dry ingredients and enough milk to make a soft, sticky dough. Knead dough on floured surface then press out to a 2cm thickness. Dip cutter in flour and cut rounds until all the dough is used.
Place into greased pan and brush with milk.
Bake for 10-15 minutes until scones are lightly brown or sound hollow when tapped.