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Pumpkin Scones
Course:
Dessert
Prep Time:
20
minutes
minutes
Cook Time:
17
minutes
minutes
Total Time:
37
minutes
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.