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 if you use a 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 the flour by hand…  Gotta love that!

February 20, 2018
  • 5m
  • 30m
  • 35m
  • 16

Ingredients

  • 200 g kent or butternut pumpkin
  • 70 g raw sugar
  • 50 g butter
  • 1 egg
  • 460 g self-raising flour
  • 70 g milk

Instructions

Thermal Cooking Method

  1. Start by cooking and pureeing your pumpkin. In your simmering basket (the basket which goes into your jug) add your pumpkin.
  2. Add enough water into your jug to cover your blades and insert your basket with the pumpkin.
  3. Cook your pumpkin for 15 minutes/steaming temp/speed 1 (or cook further if it needs it).
  4. Once cooked, discard water, then tip your pumpkin into your bowl and puree for 10 seconds/speed 4.
  5. Set aside - no need to wash your jug.
  6. Preheat oven to 220ºC and line a baking tray with baking paper.
  7. Add sugar to your jug and blitz for 3 seconds/speed 9.
  8. Add butter and mix for 10 seconds/speed 4.
  9. Scrape down sides and add egg and mix 10 seconds/speed 4.
  10. Add pureed pumpkin and mix 10 seconds/speed 4/reverse.
  11. Add flour and milk and mix 10 seconds/speed 4/reverse.
  12. 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.
  13. Bake in oven for 15 minutes or until golden brown on top.
  14. Serve warm or cold, either way we are sure you'll love them!

Traditional Cooking Method

  1. Start by cooking and pureeing your pumpkin. Steam pumpkin either in microwave or boil in a pot until soft.
  2. Once cooked add pumpkin to mixing bowl and mash until pureed.
  3. Preheat oven to 220ºC and line a baking tray with baking paper.
  4. Add sugar to a food processor and process until it's powder fine.
  5. Add butter and mix for 10 seconds/medium speed.
  6. Scrape down sides and add egg and mix 10 seconds/medium speed.
  7. Add pureed pumpkin and mix 10 seconds/medium speed 4/use mixing blade.
  8. Add flour and milk and mix 10 seconds/speed 4/use mixing blade.
  9. 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.
  10. Bake in oven for 15 minutes or until golden brown on top.
  11. Serve warm or cold, either way we are sure you'll love them!

Nutrition

  • 8