They are quick and easy to make, contain
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 a blender.
Mix the sultanas in with the puree and oil. Sieve the flour. Add the pumpkin
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 kneed very
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, then place
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). Allow to
cool, then scoop out the flesh with a spoon. This can be put in batches and
frozen until required. To puree this, use a hand blender until smooth. Butternut
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
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