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| Lola loves her scones |
Scones are such an easy, and delicious, treat to make so they were perfect for our trio of toddlers and their big helper Ava. Pumpkin scones are a particularly Australian variation of the classic. They are delicious served warm with a little butter and I'd like to think that the addition of pumpkin makes them a little healthier than regular scones! My recipe for pumpkin scones follows the photos of the little bakers.
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| Ava helps Lola mix |
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| Sky mixes the butter and sugar |
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| Solly's turn to mix |
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| Carefully cracking the egg |
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| Ava thought the pumpkin was pretty stinky so she held her nose while she stirred... |
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| ... and while Lola stirred too! |
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| Flour added. Starting to look more like dough. |
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| I gave the kids each their own piece of dough to knead and cut out |
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| Solly cuts out scone shapes |
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| Warm pumpkin scones waiting to be eaten |
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| Ava spreads a little butter on her scones |
Here's my recipe for pumpkin scones...
Ingredients
1 Teaspoon Butter
1/2 Cup Sugar
1 Tablespoon Hot Water
1 Egg
1 Cup of Cold Cooked Pumpkin (Mashed)
2 Cups Self Raising Flour
Pinch of Salt
A little Milk
Method
Preheat the oven to 210c (425F).
Cream the butter, sugar and hot water together.
Add the egg and beat well.
Add the pumpkin followed by sifted flour and salt. Mix together.
The dough should be fairly soft but not sticky. If it is too sticky add more flour. (I sometimes find that I need to add as much as half a cup extra depending on how much liquid is in the pumpkin mash).
Knead the dough and flatten by hand to about 1.5cm or 2cm thick.
Cut out scone shapes with a round cookie cutter. I like to use a 6cm cookie cutter. A glass works well too if you don't have any cookie cutters.
Place the scones on a lightly greased baking tray, brush with a little milk and bake for 10 minutes.
Enjoy your scones warm with a little butter.
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| Warm pumpkin scones with butter. Mmm... |
Enjoy!
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