Date and Spice Pumpkin Scones |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Found in a magazine. Am yet to try it. Preparation time does not include time for cooling cooked pumpkin. May be frozen. Ingredients:
500 g pumpkin, queensland blue |
1/2 teaspoon ground cinnamon |
1/2 teaspoon salt |
3 cups self raising flour |
50 g butter, chopped |
2 tablespoons caster sugar |
1 cup pitted dates, chopped finely |
1/3 cup milk, approximately |
Directions:
1. Steam or microwave coarsely chopped pumpkin until tender, drain well. Add the cinnamon and salt; mash until smooth, cool to room temperature.
2. Preheat oven to 200 degrees centigrade. Lightly grease and flour a scone tray.
3. Sift flour into a large bowl, rub in butter. Add sugar, pumpkin, dates and most of milk. Mix to a soft dough. If dry, add remaining milk.
4. Gently knead dough on lightly floured surface until smooth. Press dough out evenly about 2 cm thick. Cut out as many rounds as possible using 6cm scone cutter.
5. Place rounds on prepared tray. Gather remaining dough together and repeat cutting out process as above - handle lightly and gently.
6. Brush tops of scones with a little milk.
7. Bake in moderately hot oven for about 25 minutes.
8. Serve warm with butter.
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