Pumpkin Scones

A community recipe by ShazzaP

Not tested or verified by Nigella.com

Introduction

These scones were made famous in the 70's by Flo Bjelke-Petersen wife of an Australian State Premier. As taken from the Womans Weekly cookery series, Old Fashioned Favourites.

Ingredients

Serves: Makes about 16

9 ounces cooked and mashed pumpkin
1 ounce butter
¼ cup superfine sugar
1 egg
2½ cups self-rising flour
½ teaspoon ground nutmeg
⅓ cup milk (approximately)

Method

Pumpkin Scones is a community recipe submitted by ShazzaP and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Lightly grease two 20cm round sandwich pans.

Beat butter and sugar in a small bowl with electric mixer until light and fluffy; gradually beat in egg.

Transfer mixture to large bowl. Stir in pumpkin, then sifted dry ingredients and enough milk to make a soft sticky dough.

Turn dough onto floured surface, knead lightly until smooth.

Press dough out to about 2cm in thickness, cut 5cm rounds from dough. Place rounds, just touching, in prepared pans. Bruch tops with a little milk.

Bake scones in a very hot oven for about 15mins.