Easy pumpkin scones
- 1 tbsp butter/margarine (use soy margarine if you have a dairy intolerance)
- half a cup sugar
- half a tsp mixed spice
- 1 egg
- 1 cup cold mashed pumpkin
- 2 cups self-raising flour
Preheat oven to 225C.
In a bowl, combine butter and sugar with eclectic beater.
Add egg, spice and pumpkin and beat until well combined.
With a spatula, stir through the flour, and turn out on bench. Combine with your hands and flatten the dough out until you get to 1 inch thickness – add more flour if you need to.
Flour a cup/mould rim with flour before cutting each out.
Place on greased tray with 1cm space around each scone and bake for 10-20 minutes depending on the size of your scone. When cooked, they should be brown on top.
These freeze and reheat well. Serve warm with butter
- Next time you are chopping up your pumpkin for pumpkin soup, baked dinner or mash, cut up a bit more and steam or boil a cups’ worth to make these Pumpkin scones.
- I actually do 2 cups’ worth because this recipe is so easy and so yummy you’ll be making another batch before you’ve finished your first!
- This is also a good recipe with those with a dairy intolerance.
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.