Recipe ingredients and directions:

Yield: 4 servings

1 T Butter 1 c Pumpkin, cooked 1/2 c

Sugar -(cold), mashed 1 Egg 1/8 t Salt 2 c Flour, self-raising

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 425 degrees F. until well risen and golden on top (about 15

minutes). Serve hot, with butter.

NOTES:

* 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.

Yield: Serves 4-6.

* 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.

: Difficulty: easy.

: Time: 15 minutes preparation, 15 minutes baking.

: Precision: approximate measurement OK.

Category: Australian Recipes