PUMPKIN CUTTER RECIPES

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PUMPKIN SCONES RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD



Pumpkin scones recipe | Australian Women's Weekly Food image

Leftover cooked pumpkin will have you on your way to a delicious plate of these traditional pumpkin scones. Sometimes the original really is the best.

Categories     Morning tea, Afternoon tea

Total Time 35 minutes

Cook Time 35 minutes

Yield Makes 16 Item

Number Of Ingredients 7

40 gram (1½ ounces) butter, softened
1/4 cup (55g) caster (superfine) sugar
1 egg, beaten lightly
3/4 cup (150g) cooked mashed pumpkin
2 1/2 cup (375g) self-raising flour
1/2 teaspoon ground nutmeg cup
1/3 cup (80ml) milk, approximately

Steps:

  • Preheat oven to 240°C/475°F. Lightly grease two 20cm (8-inch) round cake pans.
  • Beat butter and sugar in small bowlwithelectricmixeruntillight and fluffy; gradually beat in egg. Transfer mixture to large bowl.
  • Stir in pumpkin, then dry ingredients and enough milk to make a soft sticky dough. Knead dough quickly and lightly on floured surface until smooth.
  • Press dough out evenly to 2cm (¾-inch)thickness.Dip5cm(2-inch) round cutter into flour; cut as many rounds as you can from the piece of dough.
  • Place scones side by side, just touching, in pan. Gently knead scraps of dough together; repeat pressing and cutting out of dough. Place rounds in pan; brush tops with a little extra milk.
  • Bake scones about 15 minutes.

Nutrition Facts : ServingSize Makes 16 Item

PUMPKIN SCONES RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD



Pumpkin scones recipe | Australian Women's Weekly Food image

Leftover cooked pumpkin will have you on your way to a delicious plate of these traditional pumpkin scones. Sometimes the original really is the best.

Categories     Morning tea, Afternoon tea

Total Time 35 minutes

Cook Time 35 minutes

Yield Makes 16 Item

Number Of Ingredients 7

40 gram (1½ ounces) butter, softened
1/4 cup (55g) caster (superfine) sugar
1 egg, beaten lightly
3/4 cup (150g) cooked mashed pumpkin
2 1/2 cup (375g) self-raising flour
1/2 teaspoon ground nutmeg cup
1/3 cup (80ml) milk, approximately

Steps:

  • Preheat oven to 240°C/475°F. Lightly grease two 20cm (8-inch) round cake pans.
  • Beat butter and sugar in small bowlwithelectricmixeruntillight and fluffy; gradually beat in egg. Transfer mixture to large bowl.
  • Stir in pumpkin, then dry ingredients and enough milk to make a soft sticky dough. Knead dough quickly and lightly on floured surface until smooth.
  • Press dough out evenly to 2cm (¾-inch)thickness.Dip5cm(2-inch) round cutter into flour; cut as many rounds as you can from the piece of dough.
  • Place scones side by side, just touching, in pan. Gently knead scraps of dough together; repeat pressing and cutting out of dough. Place rounds in pan; brush tops with a little extra milk.
  • Bake scones about 15 minutes.

Nutrition Facts : ServingSize Makes 16 Item

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