They are quick and easy to make,
no added sugar or salt and are high in vitamin A and
fibre. I have tested
and improved the recipe over many months and come up with
the quickest, easiest
and tastiest scones possible.
You will need 250g of cooked pumpkin
flesh for this
recipe. If you cook a large pumpkin, you can divide 250g
portions of the
flesh into containers and freeze these ready for when you
wish to make scones.
Winter squash or butternut will make tastier scones.
Really Easy Pumpkin Scones
250g self raising flour
5ml (1 teaspoon) baking powder
30 g cooking oil (eg sunflower oil)
100g sultanas or raisins
pumpkin puree*(approx. 1 cup, 250g) -exact amount varies
according to type
of pumpkin; for watery pumpkin, use less or add more flour.
(Butternut squash is very similar to pumpkin and works well)
Preheat the oven to 200-220˚C (Mark 7)
Add the oil and baking powder to the pumpkin puree and mix with
Mix the sultanas in with the puree and oil. Sieve the flour. Add
puree to the flour and make it into a soft dough. It should not
be too wet
or sticky. If it is too dry, add a little milk or soya milk. If
it is too
wet, add more flour. Turn it onto a lightly floured surface and
lightly. Roll out lightly to approx 2cm thick. Use a pastry
cutter to cut
out the scones and place on a baking tray. Bake for 10 minutes,
on a wire rack to cool for a few minutes.
Banana and pumpkin scones
As above, but puree a ripe banana with the pumpkin
Alternative to pumpkin
Use cooked carrot instead of the pumpkin, and puree as above.
For the best puree, choose a dense-fleshed winter storage
pumpkin, like Crown
Prince. Place in a covered casserole dish and bake whole in the
oven at 160˚C
until soft all the way through. (Test with a wire cake tester).
cool, then scoop out the flesh with a spoon. This can be put in
frozen until required. To puree this, use a hand blender until
squash is another good winter squash and works well. If your
pumpkin is too
big to fit in the casserole, cut into chunks.
© Russell Attwood 2006