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Pumpkin Scones

2 ½ cups SR flour

1 egg

½ cup sugar

½ cup milk

½ teaspoon Bake Aid (slightly heaped)

2 tablespoons butter

1 cup mashed pumpkin

Sift the flour with Bake Aid thoroughly 3 times. Beat butter until soft.
Add sugar and mix. Mix in cold mashed pumpkin and egg and beat until creamy. Add the milk and flour and mix evenly.

Turn onto floured bench and knead a little.

Press out to 2 cm thick and cut with a scone cutter. Place on tray close together in a preheated oven at 250 ˚C and bake for 15 minutes.

When cooked turn onto wire rack with a tea towel on top and wrap until warm. Serve with your favourite jam and cream.

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