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)
- 1 Tbsp butter
- 1/2 cup sugar
- 1 egg
- 1 cup cold mashed cooked pumpkin
- 2 cups self raising flour
- 1/8 tsp 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
1-inch
squares.
-
Place close together on the scone tray and bake at
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
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Organization: Dept of Comp Sci, Uni of Sydney, Australia
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