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From The Edge Of The Deep Green Tea

Started by SueC, August 29, 2019, 11:51:38

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SueC

You don't have to wait to go to the UK for scones, @Ulrich:)  Here's a wonderful Aussie twist on scones - moist, bright-orange, delicious pumpkin scones... easy to make, so the boy scouts / girl scouts learn to do them here too.



These have been served up savoury with some chives on - recipe here:  https://www.taste.com.au/recipes/pumpkin-scones/688b4546-aeff-45da-85bd-f397317e0c7a?nk=89c1d7972b9085e253dd5b437b0ac25f-1593902066

Of course, traditionally we have them with strawberry jam and cream, like this:



Quote from: undefinedIngredients

    2 cups self-raising flour
    1 cup cooked mashed pumpkin
    2 tbsp raw sugar
    2 tbsp butter
    1 egg
    2 tbsp full-fat milk

Instructions

   1. Pre-heat the oven to 180C (356F) fan-forced and line a baking tray with baking paper.
    Sift the flour into a large bowl.
   2. Add the sugar and whisk it through then use your fingers to rub in the butter until the mixture resembles bread crumbs.
   3. Add the egg, milk and pumpkin and fold them through.
   4. Turn the dough out onto a floured surface, flour your hands and pat it out to about 2-3cm thickness.
   5. Use a floured, round cookie cutter to cut out rounds and place them on the tray so they are just touching.
   6. Gently pat any excess dough together then let it rest a few minutes and pat out and cut out more circles.
   7. Bake the scones for 10-15 minutes or until golden.
   8. Transfer to a wire rack to cool or gobble them up straight away with jam and cream.

from https://www.clairekcreations.com/pumpkin-scones-the-old-fashioned-way/

...I never bother to sift the flour - that's from the days when people would sift out the weevils and various other bits of extra protein.   :angel   Some people swear that sifting the flour makes the scones lighter, but I personally think that's an old wives' tale...

Something to enjoy with a cup of tea.   :)

SueC is time travelling