S c o n e s

Pumpkin Scones


It has been raining for the past few days here in Victoria, Melbourne, where I live.   I had plans to do gardening and reporting orchids, but of course, it is not easy and almost impossible.  Baking is the answer on a wet and cold day like to day. 

I have a friend to come over today, I have not been seeing her since early this year.  This baking is for her as well.  I am looking forward to catching up with her and enjoy morning tea with my home baked scones - pumpkin scones. 

Susy's Pumpkin Scones

Golden and Light

Susy's Pumpkin Scone

Ingredients:

1 ½ cup self-rising flour

30 g butter, margarine

1tablespoon full mashed roasted pumpkin

(Or pumpkin puree)

¾ cup milk

12 seeded dates, chopped
1tablespoon currants

Method

Preheat the oven up to 200 degrees C

Sprinkle some flour onto the dates and currants, set aside

Rub the butter/margarine with the powder thoroughly

Add in the currants and the dried dates, toss gently
Stir in the milk and add in the mashed pumpkin, and mix

Mix together gently to make a soft dough

Place the dough in a floured board and knead quickly and lightly

Flat the scone-dough about 1 ½ cm thickness, cut with a scone cutter

It makes about 10-12 scones place onto a lined baking tray

Bake in the preheated oven for 18 minutes

Wrap the cooked scone in a cloth

Serve on the same day, cut the scone into two and buttered.

Enjoy with tea or coffee.

Baking Scones:  Susy's Pumpkin Scones

Scone Dough

The Pumpkin Scone

The Pumpkin Scone

Ready to Bake

Baked Pumpkin Scone

Beautiful and Golden

Wrap the Scone in a Cloth

Until Serving Time

Thank you, Dianne, it was a lovely catch up indeed.  Have a great holiday in Europa next month, and see you when you get back. 

We will enjoy the free range eggs Di and thanks, it's absolutely a treat for us, much appreciated. Susy.

Have Fun and Happy Baking to Everyone.

Until next time.

Susy