Ingredients
1 tbsp butter/margarine
use soy margarine if you have a dairy intolerance
½ cup sugar
½ tsp mixed spice
1 egg
1 cup cold mashed pumpkin
2 cups self-raising flour
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 bowl
- 1 electric beater
- 1 spatula
- 1 cup/mould
- 1 greased tray
Instructions
- Preheat oven to 225C.
- In a bowl, combine butter and sugar with electric 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.
- Serve warm with butter.
Notes
Tip
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.
Tip
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!
Variation
This is also a good recipe with those with a dairy intolerance.
Storage
These freeze and reheat well.
