Monday, September 1, 2008
Butternut pumpkin (squash) adds color and moistness to this easy but classic country recipe. Recipe makes 12.
1 cup cooked Butternut pumpkin (squash), cooled and drained
2 cups self-rising (raising) flour
1/2 teaspoon salt
1 ounce (30 g) butter, chilled and thinly sliced
1/4 cup caster sugar
1 large egg, lightly beaten
Milk or 1 egg yolk beaten with 4 teaspoons milk, to glaze
Butter, to serve
1. Preheat the oven to 500 degrees F (250 degrees C). Grease a 8 or 9 inch (20 or 23 cm) sandwich cake tin with melted butter.
2. Mash the pumpkin in a bowl with a fork and drain off any excess liquid.
3. Sift the flour and salt into a mixing bowl. Add the butter and rub in lightly with fingertips until fine breadcrumbs form. Stir in the sugar with a round-bladed knife. Add the pumpkin and egg and mix to form a dough.
4. Turn the dough out onto a lightly floured surface. Knead very lightly until smooth. Pat out or roll out to 1 inch (2.5 cm) thick. Cut into at least 12 rounds with a 2 inch (5 cm) scone cutter. Place in the prepared tin, 9 around the edge, 3 in the middle. Brush with milk or egg yolk and milk.
5. Bake for 10-15 minutes, or until golden and cooked. Stand tin on a rack to cool for a few minutes, then turn scones out and cover with a tea towel for about 5 minutes, before serving warm and buttered.
Tip: It is important to have a light, quick movement to make scones. Knead the dough very lightly to compress it and make it smooth enough to pat or roll out. Dip the cutter in flour if the dough sticks.