Pumpkin Scones

| Pastry

We have two versions of pumpkin scones, one savory and one sweet.

Savory Pumpkin Scones

Ingredients

• 2 cups self-raising flour, sifted
• ¼ cup skim milk powder
• 2 spring onions, chopped (a.k.a. shallots, green onions)
• ¼ tsp. ground nutmeg
• ¾ cup cold cooked pumpkin
• ½ cup buttermilk
• ½ cup natural mineral water
• Cottage cheese or butter, for serving (optional)

Procedure

1. Preheat oven to 220°C (430°F).
2. Combine the flour, milk powder, onion and nutmeg.
3. Fold through the pumpkin, buttermilk and mineral water to make the dough.
4. Pat out the mixture onto a lightly floured board and roll out to a thickness of about ⅝".
5. Using a 2" scone cutter, press out 12 rounds.
6. Place these on a lightly floured baking tray and bake at 220°C for 12–15 minutes or until golden.
7. Serve with dollops of cottage cheese or butter.

Sweet Pumpkin Scones

Ingredients

• ¼ cup butter or margarine, softened slightly
• ¼ cup sugar
• 1 egg
• 2 Tbsp. corn syrup
• 1 cup cooked, mashed butternut squash, pumpkin, or other squash
• 2⅔ cups all-purpose flour
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• pinch of salt
• ½ teaspoon ground nutmeg
• pinch of ground ginger
• ⅓ cup milk (or less)

Procedure

1. Stir together the flour, cream of tartar, baking soda, salt, ground nutmeg and ground ginger.
2. In a separate bowl, beat butter and sugar together with an electric mixer. Add in the egg and corn syrup (mix the rest with a spoon so it won't be over-mixed).
3. Stir in the squash and half of the sifted dry ingredients.
4. Add the rest of the dry ingredients with just enough of the milk to make a soft dough. If it is too sticky to work, add a sprinkle (or two) of flour.
5. Knead only a little, gently, until you can pat it out into a big flat rectangle about ¾" thick (just under an inch).
6. Cut into 12 pieces with a floured knife. Transfer to a lightly greased oven tray (I used my large pizza pan, which only just accommodated them).
7. Bake at 230°C (450°F) for 18 minutes.