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Topic: Pumpkin Scones (Read 784 times)
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Zazzy
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Pumpkin Scones
My friend Albert sent me the recipe for these Australian yummies. I quickly became seriously addicted to them.
1 egg
2 cups self rising flour
pinch salt
1/4 cup milk
1 level tablespoon butter
3 level tablespoons sugar
3/4 cup cooked mashed pumpkin
Cream butter with sugar, add egg and incorporate. Mix in pumpkin. Sift together the dry ingredients and mix in the pumpkin mixture and the milk. Knead gently with on a lightly dusted board. Cut into rounds with a "scone cutter" (I wonder if it was okay to use a biscuit cutter).
Bake in a hot oven (400°F/204°C) for 15 minutes. They stuck a bit to my baking sheet so consider using parchment, greasing the baking sheet or a silicon baking liner.
Really a very nice, subtle pumpkin flavor. Tasty just with butter. I felt that they needed a little spice so I added some pumpkin pie spice. I figure about 1/2 - 1 tsp pumpkin pie spice or your own blend of cinnamon, nutmeg, ginger, and cloves.
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"It's not that chocolates are a substitute for love. Love is a substitute for chocolate. Chocolate is, let's face it, far more reliable than a man." Miranda Ingram
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mamafitz
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oooh, these look good! i've been on a scone kick lately. the BEST baking cookbook i have is The King Arthur Flour Baker's Companion. it is fantastic, and the first time i tried the basic scone recipe in there, i was forever ruined for store/bakery bought scones.  |
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Zazzy
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I've been kind of wanting that cookbook - but can't really justify it. Also, I've been concerned because I haven't actually seen it. The King Arthur newletter samples I've seen have all these stupid mixes in the recipes. "Use King Arthur pancake mix..." and I don't want a cookbook devoted to selling me their mixes. Does the main cookbook do that or is it just a really good book?
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"It's not that chocolates are a substitute for love. Love is a substitute for chocolate. Chocolate is, let's face it, far more reliable than a man." Miranda Ingram
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mamafitz
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the cookbook is wonderful -- i'd say i use it the most out of all my cookbooks. no mixes at all, and covers everything baking (cookies, quick breads, yeast breads, pancakes, waffles, crepes, pies, tarts, crackers, doughnuts, muffins, cakes, biscuits, i'm sure i'm forgetting more). i've only had one recipe not turn out the way i wanted, and it wasn't the recipes fault, it was just that i wanted a sweeter lemon bread.
see if the library has it. it's chock full of information, and i'm really happy with it.
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Phatzeau
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Knead gently with on a lightly dusted board. Cut into rounds with a "scone cutter" (I wonder if it was okay to use a biscuit cutter).ROFL... I use a jelly jar to cut out buscuits... or scones... or crumpets 
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Liana
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I tried your pumpkin scones this afternoon, Zazzy, and they're delicious!  DH especially thinks they're nice. I did my usual Splenda for Sugar substitution, and I used 1 tsp. cinnamon and 1/4 tsp. ginger, as I thought your recommendation was a good one. After I kneaded the dough, I patted it into a flat circle and just cut it in 1/8ths, and baked the triangles. (I appear to be unable to do anything as instructed.)  |
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