Pumpkin Scones

A classic Aussie CWA favourite, originally made famous by Lady Flo.

Prep time: 15 mins
Cook time: 30 mins
Makes: 16

400gm Jap pumpkin, peeled and cut into 1 inch pieces
60gm butter, room temperature
75gm sugar
2 cups (400gm) SR Flour, plus a little extra for cutting
1/4 cup of milk

Preheat the oven to 230°C and line a baking tray with baking paper.

Boil the pumpkin in lightly salted water until tender and soft and drain immediately.

In a large mixing bowl cream the butter and sugar roughly. Add the warm pumpkin and mix to combine (the butter will melt while you do this)

Sift the flour into the mix and gently fold it through.

Once lightly mixed, dust a large chopping board or bench space with flour. Pour the mixture onto the surface and fold again a couple of times with your hands. Don’t overwork the dough or you will get hard scones.

Pat out the dough to about 1 inch thick. Use a drinking glass (or cookie cutter) coated in flour to cut the scones out and place them on the lined baking tray quite close together.

Finally, brush the top of the scones with milk and place in the oven.

Bake for 15 – 20 minutes, turning the tray around at the ten minute mark.