Pumpkin Scones

Pumpkin Scones

submitted by angel-food.chat@simpleinternet.com
from NSW, Australia

Yield: 4 Servings

1 Tbsp Butter
1/2 cup Sugar
1 Egg
2 cup Flour, self-raising
1 cup Pumpkin, cooked
-(cold), mashed
1/8 tsp Salt

Grease a scone tray or baking tray. Cream together the butter and sugar until
light and fluffy. Add egg and beat well. Add pumpkin, flour and salt and fold in
by hand. Knead lightly and cut into 1-inch squares. Place close together on the
scone tray and bake at 425 degrees F. until well risen and golden on top (about
15 minutes). Serve hot, with butter.

* Pumpkin scones -- Scones (pronounced with a short `o', rhymes with `Fonz') are
a popular accompaniment to afternoon tea. They are often served with jam and
whipped cream. In this variation the scones are flavoured with pumpkin. It is
not a typical scone recipe. Pumpkin scones can be eaten in place of bread with a
meal. This recipe was made famous by the wife of the Premier of Queensland.
Yield: Serves 4-6.

* To an Australian, a pumpkin is a large round, squat, green or blue-green
vegetable that is orange on the inside. There are many varieties, all of species
Cucurbita maxima. In North America a good substitute is acorn squash (Cucurbita
pepo); elsewhere a butternut squash (Caryoka nuciferum) would be a fair
substitute.

: Difficulty: easy.
: Time: 15 minutes preparation, 15 minutes baking.
: Precision: approximate measurement OK.



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