Pumpkin Scones
 
submitted by angel-food.chat 
from nsw, australia 
 
categories: australian, breads, scones, pumpkin 
 
yield: 4 servings 
 
1 Tbsp  butter
1/2 cup  sugar
1   egg
2 cup  flour, self-raising
1 cup  pumpkin, cooked -(cold), mashed
1/8 tsp  salt
 
grease a scone tray or baking tray. cream together the butter and sugar 
until light and fluffy. add 
egg and beat well. add pumpkin, flour and salt and fold in by hand. knead 
lightly and cut into 1-inch squares. place close 
together on the scone tray and bake at 425 degrees f. until well risen and 
golden on top (about 15 minutes). 
serve hot, with butter. 
notes 
 
* pumpkin scones -- scones (pronounced with a short `o', rhymes with 
`fonz') are a popular accompaniment 
to afternoon tea. they are often served with jam and whipped cream. in 
this variation the scones are 
flavoured with pumpkin. it is not a typical scone recipe. pumpkin scones 
can be eaten in place of bread 
with a meal. this recipe was made famous by the wife of the premier of 
queensland. yield: serves 4-6. 
 
* to an australian, a pumpkin is a large round, squat, green or blue-green 
vegetable that is orange 
on the inside. there are many varieties, all of species cucurbita maxima. 
in north america a good 
substitute is acorn squash (cucurbita pepo); elsewhere a butternut squash 
(caryoka nuciferum) 
would be a fair substitute. 
: difficulty: easy. 
: time: 15 minutes preparation, 15 minutes baking. 
: precision: approximate measurement ok. 
 
 
 
http://www.simpleinternet.com/recipes/ 
international recipes online 
on-line culinary discussion at food.chat: 
http://www.simpleinternet.com/foodchat/ 
 
-- 
(ID: 3956) Mirror: rec.food.recipes: Mon, Jan 17, 2005


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