PUMPKIN SCONES

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.

Ingredients

(Serves 4-6)

15 g butter
100 g sugar
1 egg
250 ml cold mashed cooked pumpkin
200 g self raising flour
0.5 ml salt

Procedure

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 3cm squares.
Place close together on the scone tray and bake at 220C until well risen and golden on top (about 15 minutes).

Notes

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.

Serve hot, with butter.

Rating

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

Contributor

 
bob@basser.oz (Bob Kummerfeld) 
Dept of Computer Science, 
University of Sydney, Australia.

Recipe last modified: 22 May 86

Original header

Path: decwrl!recipes
From: bob@basser.oz (Bob Kummerfeld)
Newsgroups: mod.recipes
Subject: RECIPE: Pumpkin scones
Message-ID: <3609@decwrl.DEC.COM>
Date: 13 Jun 86 03:39:56 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Dept of Comp Sci, Uni of Sydney, Australia
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Approved: reid@decwrl.UUCP

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