Pumpkin scones

Pumpkin scones

By
From
Tiffiny's Lighten Up Cookbook
Makes
12
Photographer
Mark Roper

Ingredients

Quantity Ingredient
30g unsalted butter
2 tablespoons honey
1/4 teaspoon salt
1 egg, lightly beaten
1 cup pumpkin, cooked, mashed and cooled
2 cups self-raising flour, sifted

Method

  1. Heat oven to 200°C.
  2. Warm a non-stick baking tray in the oven while you make the scone dough.
  3. Beat the butter and honey with a wooden spoon until well combined. Stir in the salt, egg and pumpkin. Add the flour a little at a time and mix until a firm but still moist and sticky dough has formed (depending on the moisture level of the pumpkin, you may not need to use all the flour).
  4. Turn the dough on to a lightly floured board and gently bring together. Pat into an 18-centimetre circle. Using a 5-centimetre cutter brushed with flour, cut out 12 scones and arrange on the warmed tray, leaving room between each scone to spread. Bake on the middle shelf for 15 minutes, until lightly golden.
  5. Serve warm or cold, or freeze the cooked scones for later use.
Tags:
Tiffiny's Lighten Up Cookbook
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Tiffany
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