Ingredients
-
3
-
1/3
-
4
-
3/4
-
3/4
-
120
-
2/3
-
1
-
180
-
-
-
-
-
-
Directions
Pumpkin Fruit Scones, Think Australian country Think sunny Autumn afternoons If you can’t, then these scones will transport you there :), These turned out brilliantly for me used Nuttelex dairy free margarine and Vitasoy protein enriched rice milk (my daughter has a dairy and egg allergy), they came out just like my Mum used to make
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Steps
|
1
Done
|
Boil or Steam 1 Cup Pumpkin and Mash It. |
|
2
Done
|
Set Aside to Cool. |
|
3
Done
|
Preheat Oven to 200c. |
|
4
Done
|
Lightly Flour a Heavy Baking Sheet and Set Aside. |
|
5
Done
|
Place Flour, Sugar, Baking Powder, Bicarb Soda and Salt in a Food Processor and Whiz to Mix Thoroughly. |
|
6
Done
|
Add the Butter& Process Until the Mixture Resembles Coarse Breadcrumbs. |
|
7
Done
|
(mixing Can Also Be Done by Hand by Rubbing in Butter With Flour). |
|
8
Done
|
Transfer Mix to Large Bowl. |
|
9
Done
|
Add the Cherries, or Fruit of Choice and Toss to Mix. |
|
10
Done
|
Make Well in the Center. |
|
11
Done
|
Whisk Together Pumpkin& Buttermilk and Pour Into the Well. |
|
12
Done
|
Stir Mix Very Lightly With a Fork Until Thoroughly Moistened. |
|
13
Done
|
Turn Out Onto Floured Surface, Knead a Few Times to Just Combine. |
|
14
Done
|
Pat Into a 3cm Think Round, Dip a Scone Cutter or Small Glass Into Flour and Cut Out Scones. |
|
15
Done
|
Place Fairly Close Together on Baking Sheet, Brush With Milk For a Dull Glaze or Egg Yolk Mix For Shine. |
