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YOU’LL NEED A WEDGE TO HANG THAT DOOR
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  1. Home
  2. Food

Pumpkin scones

Fluffiness is key! - by Better Homes & Gardens
  • 11 Jan 2017
Pumpkin scones
Prep: 10 Minutes - Cook: 15 Minutes - Easy - Serves 9
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Want a tip?

Dipping the scone cutter in flour helps make a clean cut, and placing the scones on the baking tray with sides touching helps them rise and become fluffy.

Ingredients

• 60g butter, chopped, softened

• 1⁄4 cup caster sugar

• 1 egg

• 1⁄2 cup cooked and mashed pumpkin, cooled

• 21⁄2 cups self-raising flour

• 1⁄2 tsp salt

• 1⁄2 cup milk

• Extra flour, for kneading

• Extra milk, for brushing

• Extra butter, to serve

Method

  1. Preheat oven to 220°C and line an oven tray with baking paper. Put butter and sugar in a large bowl and beat with a whisk until light and fluffy. Add egg and pumpkin, then stir to combine. Sift flour and salt into mixture and mix. Add milk gradually, stirring to form a soft loose dough.

  2. Turn out dough onto a lightly floured surface and gently knead to bring together. Use the palm of your hand to flatten out dough to 2cm thick. Using a 6.5cm scone cutter, dusted in flour, cut out 9 rounds (bringing scraps together and re-flattening, if necessary).

  3. Put rounds on prepared tray, so sides are touching. Brush tops with extra milk. Bake for 15 minutes or until light brown. Halve and spread with extra butter to serve.

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YOU’LL NEED A WEDGE TO HANG THAT DOOR
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YOU’LL NEED A WEDGE TO HANG THAT DOOR

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The best basic scones

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