Pumpkin Scones
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Pumpkin Scones
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| Servings | Prep Time |
| 9scones | 25minutes |
| Cook Time |
| 25minutes |
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Ingredients
- 2 1/2cups Plain Floursifted
- 1/2cup Caster Sugar
- 1 1/2tsp Baking Powder
- 1/2tsp Bicarb Soda
- 1/2tsp Salt
- 125g Unsalted Buttercoarsely grated then placed in freezer to firm
- 1 1/2cups Kent Pumpkincoarsely grated
- 1/4cup Crystallised Gingerfinely chopped
- 3/4cup Thickened Creamplus additional to brush scones
Instructions
- Preheat a fan forced oven to 200°C (390°F).
- Line a baking tray with baking paper.
- In a large bowl add plain flour, caster sugar, baking powder, bicarb soda & salt. Mix to combine.
- Add butter and using your hands combine with the flour mixture.
- Add grated pumpkin and crystallised ginger. Using your hands combine with the flour mixture.
- Add thickened cream and stir to combine until a dough forms.
- Lightly flour a flat surface and tip the dough onto this surface. Using your hands gently knead to form a dough ball.
- Shape dough ball into a rectangle approx 16cm x 20cm.
- Cut dough into 9 pieces and place on prepared baking tray. Note, it is up to you as to what size you want your scones to be. So vary the size of the dough rectangle and the size of each scone to your preference. I tend to prefer a larger scone so I only shape and cut to create 9 scones.
- Cover the tray and place in the refrigerator for about 20-30 minutes to chill.
- Remove from refrigerator, brush the top of each scone with thickened cream and place in the oven to bake for about 20-25 minutes or until golden brown.
- Remove from oven and allow to cool on the tray.
- Serve with butter or other toppings of your choice. Note: I like to eat them while warm or reheated and simply topped with butter.