Saturday, 27 June 2015


1 tablespoon butter, softened
1/2 cup sugar
1 egg
2 1/2 cups self raising flour
1 cup cold mashed pumpkin

in a medium sized bowl, using an electric mixer, beat the butter and sugar.

add egg and pumpkin and beat till combined.

fold in flour. this is a really soft mix but if much too sticky add more flour.

turn dough onto a  floured board and knead lightly.  DO NOT OVER KNEAD or scones will be tough. dough will still be soft.

using your hand lightly flatten into a round shape about 2 cm thick.

cut into rounds with a scone/biscuit cutter dipped in flour (not a glass).

place 12 to a tray and cook until nicely brown. about 12 - 15 minutes.

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