Pumpkin Scones
Delicious and soft scones, perfect for fall and winter.
These pumpkin scones are one of my husband’s childhood favourites. It’s a little hard on the outside and soft on the inside. It’s best served warm with a little cream and strawberry jam in the middle. Perfect for breakfast or afternoon tea.
Ingredients:
½ cup of butter, softened
¼ cup of sugar
1 cup of mashed pumpkin
2-4 cups of self-raising flour and more for working
Instructions:
1. Beat sugar and butter together with a mixer until light and creamy.
2. Add 1 cup of pumpkin to the butter mixture and stir together.
3. Sift flour into large bowl and gently fold pumpkin mixture in.
4. On a floured surface, lightly knead dough until just ingredients are just combined.
5. Softly flatten dough to about 2 inches thick and using a round cookie cutter, cut out the scones and place onto a parchment paper lined baking sheet.
6. Place into 210˚C (410F) fan-forced oven for 10-15 minutes, serve warm.
