Inspired by your responses to my last post, today I have for you my pumpkin scone recipe. This is one I took from my mother's recipe book and everytime we make them, we also have to tell this story:
In the mid '80s, in late July - that time of year that pumpkins are a great, deep, orange colour - my heavily pregnant mother had bought a lovely Jap pumpkin for dinner. That afternoon she went into labour. She and my father gathered their things to head to the hospital, but just as they were ready to head out the door, she remembered the pumpkin and realised it would spoil before they got home. So they dropped everything, cooked the pumpkin and made a huge batch of pumpkin scones. Fresh from the oven, mum, dad, my sister and the scones, piled into the car and went off to hospital. A few hours later I was born into a room filled with happy snacking nurses and the smell of pumpkin scones. They probably figured in my first meal.
1 tablespoon butter
1/2 cup sugar
1 cup cold mashed pumpkin
2 cups self raising flour
- cream butter and sugar
- add egg
- add pumpkin
- fold in flour and salt
- knead lightly and spread out on a floured surface
- use an upside-down glass to cut. I find putting them quite close together on the tray supports them and helps them rise higher and get fluffier.
- bake in a hot oven (220 C), or until well risen and golden brown (approx 15 mins)
I also glaze them with milk and add pumpkin/sunflower seeds on top.