We love baking scones in our house. I love them as a breakfast treat, or for morning or afternoon tea. This recipe is one I have always made, originally receiving the recipe from my year three school teacher. We have been making them regularly ever since.
Judd, who loves cooking and baking and any kitchen appliance, loves making ‘pumpakin cons’!
The added benefit of making pumpkin scones over regular scones is using up any pumpkin that is leftover and not having to whip cream…
2 tablespoons of margarine
1/2 cup sugar
1 cup cold mashed pumpkin
3 cups self raising flour (sifted)
– Beat the margarine and sugar together
– Beat in the egg
– Add the pumpkin and mix ingredients together
– Sift the flour over the mixture and fold through
– Put the dough onto a floured board and knead lightly (don’t over knead)
– Using a scone cutter (note to self to buy a new one, mine is looking a bit welfare isn’t it?) cut the dough into scones and group together on a baking tray.
– Bake for 15 minutes at 200 degrees celsius. My new oven is hot so I cook for 12 minutes or less.
I have always been told to huddle scones together but I have seen chefs on baking shows lately who lay them out like cookies. I can’t find any reason now as to why you would do this. I thought it was to make them bake evenly but there is no evidence of that. It seems they are baked this way from tradition only, as scones would have originally been made over a small fire on a small rack. I will continue to bake them this way as it works for me and creates the rustic look I like to have.
You can see from the pictures that I like big ass scones, but this mixture will make approximately 12 normal size scones. These scones tend to go pretty hard after a day which is also why I tend to go bigger… But they are so tasty I guarantee they won’t last long.