If there was such a thing as a scone-aholic, I would be one. Scones bring back such wonderful memories of coming home from school and finding a bowl of warm scones wrapped in a tea towel.
Scones are great to take to a friends house or to bake quickly when unexpected guests arrive and it’s easy enough to cook a double batch to store in the freezer for school snacks.
Someone once told me that it’s only what you put on scones that makes them an unhealthy treat and this recipe has the sweet taste of pumpkin (plus a hint of sugar 🙂 ) which makes them healthy… in my book it does anyway.
15 mins prep
15 mins cooking
1 x cup of cold mashed pumpkin
2 x cups of self-raising flour
1 x egg
1/2 cup of sugar
1 x tbsp butter
- Preheat oven to 180 degrees Celcius
- Cream the butter and sugar
- Beat the egg and add it to the butter and sugar mixture
- Add the pumpkin and mix
- Sift the flour into the mixture and very gently fold the flour into the mixture. The most important thing to know about scones is to handle them as little as possible.
- Turn mixture onto lightly floured board and knead very lightly. The ingredients should be just mixed, don’t worry if the mixture is still a bit sticky.
- Dip your scone cutter into some flour and cut out your scones.
- Put the scones on an oven tray and keep them all together. This will keep them moist on the inside and coax them into rising up instead of out.
- Bake for 15 minutes or until you can insert a skewer and it comes out clean and the outside of the scones look a bit crunchy and golden.
- If the scones don’t come apart easily or are too hot, cut around the shape and place in a bowl with a tea towel in it.
- Wrap scones and keep warm until everyone is home to eat them!