BEST EVER PUMPKIN SCONES
These scones are the fluffiest, tastiest I have ever ever had. I found the recipe on another website and had to share!
Provided by aussieqzine
Categories Scones
Time 55m
Yield 12 Scones
Number Of Ingredients 8
Steps:
- Preheat oven to 200°C Place pumpkin in a steamer over a saucepan of boiling water, cover and steam until tender (about 15 minutes), then transfer to an oven tray and bake for 10 minutes to dry out. Cool, then pass through a coarse sieve.
- Sift flour, nutmeg and 1 tsp salt into a bowl. Using an electric mixer, beat icing sugar and butter until pale and fluffy, add egg yolk and beat to combine. Using a wooden spoon, stir in pumpkin, then half the flour mixture. Add remaining flour mixture and, using your hands, bring together to make a dough, then turn out onto a lightly floured surface and knead gently until smooth (dough should be a little sticky).
- Roll out to 2cm thick and, using a 5.5cm-diameter cutter dipped in flour, cut rounds (without twisting cutter) from dough and transfer to a lightly greased oven tray. Re-roll scraps and repeat. Brush tops with milk and bake until golden and sound hollow when tapped (10-15 minutes). Serve hot or at room temperature with butter.
Nutrition Facts : Calories 122.5, Fat 3.3, SaturatedFat 1.9, Cholesterol 22.9, Sodium 20.4, Carbohydrate 20.7, Fiber 0.7, Sugar 3.6, Protein 2.6
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