When life gives you pumpkin, you make pumpkin scones! These are so light and fluffy, you’ll be pleased you made them – trust me!
Another great thing is you’ll have minimal mess because of your Thermo machine. You’ll be able to cook your pumpkin, puree it and then make your scones. No pots, potato mashers, bowls, spoons or rubbing butter into flour by hand… Gotta love that!
We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think.
Tracey and Jo
- 200 g kent or butternut pumpkin, skin removed.
- 70 g raw sugar
- 50 g cold butter
- 1 egg
- 460 g SR flour
- 70 g milk
- Start by cooking and pureeing your pumpkin. In your simmering basket (the basket which goes into your jug) add your pumpkin.
- Add enough water into your jug to cover your blades and insert your basket with the pumpkin.
- Cook your pumpkin for 15 minutes/steaming temp (the hottest your machine goes)/speed 1 (or cook further if it needs it).
- Once cooked, discard water. Then tip your pumpkin into your bowl and puree. 10 secs/speed 4.
- Set aside - no need to wash your jug.
- Pre-heat oven to 220C and line a baking tray with baking paper.
- Add sugar to your jug and blitz for 3 secs/speed 9.
- Add butter and mix for 10 secs/speed 4.
- Scrape down sides and add egg. Mix 10 secs/speed 4.
- Add pureed pumpkin. Mix on reverse, 10 secs/speed 4.
- Add flour and milk. Mix on reverse, 10 secs/speed 4.
- Sprinkle some flour onto your baking paper and tip out your scone mixture. Sprinkle a little more flour onto top of your scone mixture and flatten it into a square shape and flatten with your hands. Cut the dough with a knife into the scone size you'd like.
- Bake in oven for 15 minutes or until golden brown on top.
- Serve warm or cold, either way we are sure you'll love them!