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
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