Pumpkin scones

BeautyPlus_20160103084019_save 20160102_215538 IMG_20160102_220429

20160103_104717 20160103_104925

  • 1/2 cup cooked mashed pumpkin
  • 1/3 cup sugar
  • 60g soften butter
  • 1 egg
  •  Enough full-fat milk
  • 2 1/2 cups  flour
  • 1 tsp baking piwder
  • 1/2 baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nugmet
  • 1/2 tsp salt
  1. Pre-heat the oven to 170 C fan-forced.
  2. Sift all dry ingredients into a large bowl.
  3. Beat butter and sugar.
  4. Add the egg and pumpkin, mix well. fold in dry ingredients and make them to through. Only add milk if needed.
  5. Turn the dough out onto a floured surface, flour your hands and pat it out to about 2-3cm thickness.
  6. Use a floured, round cookie cutter to cut out rounds and place them on the tray so they are just touching.
  7. Gently pat any excess dough together then let it rest a few minutes and pat out and cut out more circles.
  8. Bake the scones for 10-12 minutes or until golden.
  9. Enjoy with butter and jam.

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