Pumpkin Scone Recipe

This pumpkin scone recipe belongs to my friend Dorothy. It is a very old one, as it was handed down to Dorothy from her mother.

They are easy and simple to make and Dorothy tells me she has never had a failure with them.

I have enjoyed these scones many a time at Dorothy's home and I particularly like them hot, dripping with butter and a nice cup of tea or two.

Ingredients

3 1/2 cups self raising flour
1 heaped teaspoon baking powder
2 small level teaspoons salt
1/2 cup caster sugar
3/4 cup cooked mashed pumpkin
1 cup milk
1 cup cream

Method

Sift the dry ingredients together three times.

Add the milk and cream to the mashed pumpkin, pour into sifted ingredients and mix well. Mixture will be quite moist at this stage.

Kneed the mixture on floured surface and cut mixture with scone cutter.

Place scones close together on a greased scone tray and bake in oven at 190 degree celsius for approximately 15 minutes.

When cooked place on a wire rack to cool.

They are delicious hot or cold and your family and friends will enjoy them as much as you do.

Serving Pumpkin Scones

Pumpkin scones are a yummy treat when served with a hot cup of coffee or tea in the fall or as a sweet breakfast favorite.

There are several ways to serve scones. Many people choose to serve them with butter, ricotta or cream cheese. Others people like a fruity twist and serve them while they are still warm with raspberry or strawberry jam.

For wheat free - gluten free scones use Wheat Free and Gluten Free flour and baking powder.

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