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Cook Time: 12–15 minutes

Serves: 12

Ingredients

  • 2 cups self-rising flour, sifted
  • ¼ cup skim milk powder
  • 2 spring onions, chopped (a.k.a. shallots, green onions)
  • ¼ tsp. ground nutmeg
  • ¾ cup cold pumpkin
  • ½ cup buttermilk
  • ½ cup natural mineral water
  • Cottage cheese or butter, for serving (optional)

Directions

  1. Preheat oven to 220°C (430°F).
  2. Combine the flour, milk powder, onion and nutmeg.
  3. Fold through the pumpkin, buttermilk and mineral water to make the dough.
  4. Pat out the mixture onto a lightly floured board and roll out to a thickness of about ⅝".
  5. Using a 2" scone cutter, press out 12 rounds.
  6. Place these on a lightly floured baking tray and bake at 220°C for 12–15 minutes or until golden.
  7. Serve with dollops of cottage cheese or butter.

Source

Pumpkin Scones from the Wikibooks Cookbook—original source of article, licensed under the GNU Free Documentation License.

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