When life gives you pumpkins, make pumpkin scones!
Seriously, I mean why not? It sounded like a good idea at the time and believe me they were so yummy. So if you are lucky enough to have some pumpkin in your possession, or know a friend who grows them, then why not turn that pumpkin into some yummy, fresh and deliciuosly warm scones!
The chilled out pumpkin scone
Ingredients:
- a good pinch of salt
- I cup steamed, mashed pumpkin chilled
- 1/2 cup of cream
- !/2 cup chilled water
- 2 teaspoons of white sugar
- I tablespoon of milk
Start by making sure you have your half a cup of water chilling the the fridge.
Cut up your pumpkin into small squares and steam or boil until soft. Drain water, mash and set to chill in the fridge.
(If you have a compost throw left over seeds and skin into it, your garden will love it. Or feed it to your chooks or bunny rabbits as we did.)
Preheat your oven to 230 degrees C, or 210 with a good fan forced oven. Lightly dust your baking tray with flour.
Grab a large mixing bowl and add your flour, sugar and salt together.
Pour your chilled pumpkin mash and 1/2 cup of cream into a jug and give it a whisk until smooth. Add it to the flour and salt and mix gradually adding your 1/2 cup of water. You may not need the whole half a cup of water, just go by feel. It should feel like a sticky dough. A good idea is to mix with a flat bladder knife or use a good quality mixer until it feels right.
Flour your bench or work board and put the mixture onto it. Knead it gently.
Press the dough out to 2cm thick and use a scone cutter or a glass dipped in flour to cut the scones.
Place them on your lightly floured tray. You must always place scones close together when baking them. If you spread them out on the tray they just don’t rise well.
Bake for 12 to 15 minutes.
Enjoy whilst still warm. Try them plain or add whatever topping you love. They are amazing with fresh butter. You can add Jam, cream, cinnamon or even honey. I whipped the left over cream from the recipe to use for topping.
Best served with a good cup of tea fresh brewed in a pot. Or even a yummy coffee.
Good company helps too, but if you are by yourself you get to eat as many as you like. It makes about 8 larger scones or 14 smaller ones, so if you have a lot of pop over you may want to double it. Trust me one isn’t enough.
Thanks for joining me, love Mackenzie xx
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8 comments
Great quote! I love it 🙂 Fab recipe too. The only time I ever buy a pumpkin is Halloween. I might try this recipe then rather than just throw away the inside #candidcuddles
Debbie
yes you totally should! Thanks for reading and commenting xx
These look yummy! I don’t think I have ever tried any scones other than the standard cheese or fruit ones, how exciting. Only tend to get pumpkin around Halloween and never thought to make anything like this with them (not that I really cook anyway, my husband does most of it hehe)! #bigpinklink
Oh, they do sound yummy!! I love cheese scones (with marmite, that is an awesome combination!) But I’ve never tried pumpkin ones-I agree, scones are always best still warm from the oven! I will definitely have to get baking some of these! Thanks for sharing with #bigpinklink
These look gorgeous! As I said, I have a long history of scone fails. I will try your ones so I’ll pin them for later! It is fun to bake or cook when there’s time to do so! Thanks so much for sharing with #candidcuddles xx
I haven’t had a good pumpkin scone in years… may need to get baking!
I love both pumpkin and scones! Must try these!
so good!
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