INGREDIENTS
- 2 cup self-rising flour
- 50g cold unsalted butter
- 370gm steamed pumpkin, pureed
- 1/3 cup icing sugar
- 1 free range egg
- ¼ milk to glaze the top and if needed in the mix
DIRECTIONS (MAKES 9 SCONES)
- Preheat the oven to 200 °
- Place flour and butter in food processor bowl until the mixture resembles breadcrumbs.
- Transfer the flour mixture into another bowl. Add the pumpkin, sugar and egg, and gently mix together all the ingredients either by hand or with a wooden spoon. Continue until it is all combined into a soft dough. Add a tablespoon of milk if it mixture is not coming together.
- Flour well a clean bench surface and add the dough mixture, bringing it together with your hands into a large ball. Then pat down or roll the dough to a 2cm-thickness.
- Rest the dough for 10 minutes before cutting into them with a round scone cutter (5cm diameter). Press remaining dough together and repeat step 4 and 5.
- Brush the tops of the scones with the milk. Place scones on a pre-prepared lined baking tray. Either place scones close together for a pull-apart finish or leave 2cm distance between them.
- Once cooked, transfer to a wire rack. Allow to cool and serve as is or with a dollop of cream.
TIP:
This dough is very wet and sticky so you need to flour the bench. Also flour the top of the dough as this will make it easier to handle. Even flour your hands lightly while working the dough. In saying that, don’t over flour it either, this will make the dough tough and the scones dry.