This scone recipe is another great way to use pumpkins, and it follows the orginal scone recipe used by the Salty Goat. This recipe is PERFECT if you have left over roast pumpkin from the night before. We roasted our pumpkin, but you can steam or boil it as well. Just be careful when you boil it, to make sure there is no liquid left over because the mixture will become mushy.
What you’ll need -
3 cups self-raising flour, sifted
125g unsalted butter, chilled and chopped
1/2 cup milk
1 Pinch of Salt
3/4 cup of pureed pumpkin. About 300g of raw pumpkin.
1/4 cup of grated parmesan
What to do -
Preheat oven to 230C. Line a tray with baking paper.
In a bowl place flour, salt, nutmeg and butter and rub together with your fingertips until it resembles fine breadcrumbs. You can also do this by using a food processor and blending it until it is the same consistency.
Once mixed, tip the scone mix onto a floured bench. Knead the dough until it comes together into a ball, about 10 seconds. Make sure dough is about 2.5cm high.
Use a cookie cutter, or find a cup/glass to cut the scones into circles. Place them onto the baking try. We like to clump them together, because they turn out less dry.
Cook for 10 minutes, or until slightly golden on the top.