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Pumpkin Scones

Screen Shot 2021-01-14 at 11.02.04 am

 

Pumpkin Scones

Course: Dessert
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes
Servings: 12 scones
Our Shaped pumpkin scones are the perfect complement to tea and casual conversation.
Print Recipe

Equipment

  • Oven
  • Stove Top
  • Refrigerator

Ingredients

  • 2 cups self-raising flour
  • 2 tbsp caster sgar
  • 1 pinch Salt
  • 60 grams butter chilled, chopped
  • ½ cup buttermilk
  • ½ tsp ground nutmeg optional
  • 1 cup butternut pumkin cooked, mashed (approx. 400g raw peeled chopped)
  • extra buttermilk for brushing

For shaping scones

  • milk
  • Shape It

Instructions

Preparation

  • Using cooking spray, lightly spray a muffin tray.

Method

  • Preheat oven to 220 degrees Celsius on the fan-forced setting.
  • Sift flour, nutmeg, sugar and salt into a bowl, rub in butter until mixture resembles fine breadcrumbs.
  • Make a well in centre of mixture. Add buttermilk and pumpkin. Stir until a sticky dough forms.
  • Gently roll out until 2cm thick, cut out scones using a cutter.
  • Place scones on prepared tray. Brush with buttermilk and bake for 12 -15 minutes.

Shaping Scones

  • Weigh scones then make into fine crumbs.
  • For every 100g of cooked scones, use 250mls of milk and 2 scoops of A Shape It.
  • Place milk and Shape It in a saucepan, bring to the boil, then simmer for 2 minutes.
  • Pour over scone crumbs and gently mix well.
  • Place into muffin trays, refrigerate to set.
  • Serve with cheese or butter.

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