DATE AND SPICE PUMPKIN SCONES

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Date and Spice Pumpkin Scones image

Found in a magazine. Am yet to try it. Preparation time does not include time for cooling cooked pumpkin. May be frozen.

Provided by ballarat

Categories     Scones

Time 45m

Yield 12 scones

Number Of Ingredients 8

500 g pumpkin, Queensland Blue
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups self raising flour
50 g butter, chopped
2 tablespoons caster sugar
1 cup pitted dates, chopped finely
1/3 cup milk, approximately

Steps:

  • Steam or microwave coarsely chopped pumpkin until tender, drain well. Add the cinnamon and salt; mash until smooth, cool to room temperature.
  • Preheat oven to 200 degrees centigrade. Lightly grease and flour a scone tray.
  • Sift flour into a large bowl, rub in butter. Add sugar, pumpkin, dates and most of milk. Mix to a soft dough. If dry, add remaining milk.
  • Gently knead dough on lightly floured surface until smooth. Press dough out evenly about 2 cm thick. Cut out as many rounds as possible using 6cm scone cutter.
  • Place rounds on prepared tray. Gather remaining dough together and repeat cutting out process as above - handle lightly and gently.
  • Brush tops of scones with a little milk.
  • Bake in moderately hot oven for about 25 minutes.
  • Serve warm with butter.

Nutrition Facts : Calories 201.6, Fat 4, SaturatedFat 2.4, Cholesterol 9.8, Sodium 131.1, Carbohydrate 38.2, Fiber 2.1, Sugar 10.5, Protein 4.2

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