Take the traditional scone recipe to a new level and add pumpkin for a tasty surprise. This pumpkin scone recipe is a great autumn baking idea.
Ingredients
2½ cups self-raising flour
½ tsp mixed spice
60g Western Star Original Butter, cold and chopped
¼ cup brown sugar
1 cup cold mashed pumpkin
2 eggs
2 tbsp milk
2 tbsp pepitas
extra Western Star Gold Spreadable, to serve
Method
Preheat the oven to 190°C (fan forced). Grease and flour a medium size, high sided baking pan and set aside.
Sift the flour and mixed spice into a large bowl. Add the chopped butter and then use your fingertips to rub the butter into flour until the mixture resembles breadcrumbs.
Stir in sugar, then make a well in the centre of the dry ingredients. Add the pumpkin,1 beaten egg and milk. Stir to form a sticky dough. Be careful not to over mix as the scones will be tough.
Turn the dough onto a floured surface and gently knead to bring dough together to form a circle. Press out to a 2cm thick round with your floured hand. Use a 5.5cm round cutter to cut out rounds. Knead offcuts together and press out dough to continue cutting out more scones.
Place the scones into prepared pan, directly against each other. Brush with remaining beaten egg. Sprinkle with pepitas. Press into dough.
Bake for 15 -20 minutes or until golden. Remove from oven and cool on a wire rack.
Serve warm or at room temperature spread with butter.
Tips & Hints
Scones are best made and eaten on the same day, however day-old scones can be freshened by warming in the microwave.
Scones can be individually wrapped and frozen for school or office lunches.
