Pumpkin Fruit Scones

Name: Pumpkin Fruit Scones
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12-14 serving(s)
Ingredients: 3 cups unbleached plain flour; 1/3 cup caster sugar; 4 teaspoons baking powder; 3/4 teaspoon bicarbonate of soda; 3/4 teaspoon salt; 120 g cold unsalted butter, in small chunks; 2/3 cup dried cherries (or currants or sultanas) or 2/3 cup chopped pitted dates (or currants or sultanas); 1 cup pumpkin (cold & mashed); 180 ml buttermilk; milk (or 1 egg yolk to 2 tsp water)

Submitted by o vndra o

"Think Australian country. Think sunny Autumn afternoons. If you can't, then these scones will transport you there :)"

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photo by fairybreadgirl

Ready In:: 30mins
Ingredients:: 10
Serves:: 12-14

ingredients

3 cups unbleached plain flour
¹⁄₃ cup caster sugar
4 teaspoons baking powder
³⁄₄ teaspoon bicarbonate of soda
³⁄₄ teaspoon salt
120 g cold unsalted butter, in small chunks
²⁄₃ cup dried cherries (or currants or sultanas) or 2/3 cup chopped pitted dates (or currants or sultanas)
1 cup pumpkin (cold & mashed)
180 ml buttermilk
glaze
milk (or 1 egg yolk to 2 tsp water)

directions

Boil or steam 1 cup pumpkin and mash it.
Set aside to cool.
Preheat oven to 200°C.
Lightly flour a heavy baking sheet and set aside.
Place flour, sugar, baking powder, bicarb soda and salt in a food processor and whiz to mix thoroughly.
Add the butter& process until the mixture resembles coarse breadcrumbs.
(Mixing can also be done by hand by rubbing in butter with flour).
Transfer mix to large bowl.
Add the cherries, or fruit of choice and toss to mix.
Make well in the center.
Whisk together pumpkin& buttermilk and pour into the well.
Stir mix very lightly with a fork until thoroughly moistened.
Turn out onto floured surface, knead a few times to just combine.
Pat into a 3cm think round, dip a scone cutter or small glass into flour and cut out scones.
Place fairly close together on baking sheet, brush with milk for a dull glaze or egg yolk mix for shine.
Bake for 12-20 minutes (allows for different oven temperaments).
Remove from oven.
wrap in a tea towel for five minutes.
Serve hot with butter, or go the full hog and use your favourite jam topped with a dollop of cream.

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Reviews

These turned out brilliantly for me. I used Nuttelex dairy free margarine and Vitasoy protein enriched rice milk (my daughter has a dairy and egg allergy), they came out just like my Mum used to make.

fairybreadgirl
Nice and light, but maybe a bit too much baking powder. Will try with 3 teaspoons next time, and would add some nutmeg and ginger to add a little more flavor.

Outta Here
Made them yesterday, they are very yummy and light, I expected them to be heavy but was pleasantly surprised. The mixture was very sticky so had to add extra flour, maybe my measurements were out, I added dried tropical fruit (papaya, pineapple)and raisins instead of cherries. They turned out very nicely, today they still taste delicious but they went a bit soft on top which doesn't bother me as they won't last past today!!! thanks for postig such a yummy recipe.

Aussie mum 2_2