Plain Pumpkin Scones

Beautiful colour, delicious and healthy scones a treat for everyone.  Scones are always very welcome to serve in a gathering, they represent friendship and freshness, as scones are best to be served on the same day of the baking.

Freshly Baked Plain Pumpkin Scones

Scones stay fresh if they are kept in a freezer.  What you have to do is after the scones are cooled off baking, put them in an airtight container then freeze straight away.

The recipe is a collection of scones recipes that I got from here and there.  Here is the recipe for the pumpkin scones.  The scones are soft and moist, I think it is a good scone recipe.


Susy's Pumpkin Scones

Pumpkin Scones

Ingredients:

3 cups self-raising flour

50 unsalted butter

1 cup boiled pumpkin, pureed

½ cup water from the cooked pumpkin

1 egg, beaten lightly

1/3 cup sugar

Method

Heat the oven to 200 degrees C

Line the baking tray with baking paper

In a bowl, place the flour, rub the butter with the flour

Add in the sugar, and mix together

Make a well in the middle, add in the light beaten egg, water and the pumpkin puree

Mix them quickly together to make a soft dough

Transfer the dough onto a floured board, knead lightly

Roll the dough into 2 cm thickness, then cut it with a scone cutter

Place the round scone on a lined baking tray close to one another

Bake in the preheated hot oven 200 degrees C for 12 minutes.

Preparation and Baking The Scones

Beautiful freshly baked scones from the oven, transfer to a tray to cool.  To serve these moist and soft plain scones is simple enough.  Split the scones into two, and butter or add some whipped cream, and top them up with homemade pumpkin jam (look up my older post).


Pumpkin Jam, golden and delicious.

Plain pumpkin scones with whipped cream and pumpkin jam

Thinking of Susan, my youngest daughter, she baked tiny delicious scones one day when she comes home. She said small sizes are beautiful, and we can have more than one.  She baked plain scones to serve with jam and cream and also little savoury.  

They were very light scones, that's how scones are supposed to be.   It was a lovely treat to enjoy with our cuppa.

I have been cooking a variety of dishes out of one pumpkin, scones, soups, stuffed pumpkin leaves with pumpkin, sayur lodeh, pumpkin jam, mini pumpkin bread.  So it seems I don't need to go to the market for my food and vegetables; unfortunately, one needs a change.

Soon there will be a new topic, it is about meat and cooking with meat.  Stay tuned

Thanks For Stopping By, Enjoy the Weekend - the Long Weekend.

Until Next Post

Susy