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Pumpkin Spice Scones

September 5, 2016

 

 

Pumpkin is one of my favourite vegetables, except for the chopping.  Its delicious sweet flavour and excellent nutrient profile make it an excellent virtuous addition to any healthy meal.  I love it steamed, roasted, in soup, in omelettes - you name it.

 

My favourite way to turn something super healthy into something less healthy is - my Grandmother's Pumpkin Scones.*

 

The funny thing about this recipe is...it's not really a recipe.  It's a general concept.

 

A concept I could've really demonstrated well by taking photos of the steps to demonstrate consistency.  But I didn't.  Maybe I will next time I make them?  Why don't you make some and take photos of the steps just in case they come out really well (which I'm sure they will) and send them to me? That'd be great and would save my theoretical bikini body from the onslaught from another dozen bloody scones!  This past week I've sconed three times.  A little excessive, I think.

 

 

RECIPE/CONCEPT:

 

 

Preheat oven on a conventional setting to 200C.  Have a tray ready on the second lowest shelf, without any solid trays above.

 

Steam some pumpkin. Kent, Jap, Butternut.  I'd say go with at least 2 cups.  

 

Once it's really soft, add 1-2 tablespoons of butter and whip it through with a fork.

 

Add your favourite 'sweet' spices.  Ground clove, cinnamon, nutmeg, ginger, or cardamom. I use cinnamon, ginger and freshly grate nutmeg when I have them whole: the scent is unmatched! Just delicious.  A natural mood booster too, they say.  

 

Add sultanas (if liked) self-raising flour and a pinch of salt.  Start with a cup of flour with the knowledge you may need three or four in the end. If the dough starts to look dry, you can add some milk.

 

Fork through the flour until the mixture is starting to come together with a dough like consistency.  This scone dough should be quite damp.

 

Turn the dough out on to a floured surface.  The dough should be wet enough that you'd be convinced it would absolutely stick to the surface without the flour.

 

Knead lightly for about thirty seconds or until the dough comes together into a rectangular shape that's about 3-4cm high.  Use a scone-cutter or an overturned high ball glass to cut out circles and place them on a greased tray.  It's contentious as to whether you use a shallow or deep dish, and whether or not your scones touch each other or have room to 'be their own scone'.  Personally, I'm a shallow dish, all-scones-touching kinda gal. Works for me!  

 

Place the scones in a piping hot oven for 10-12 minutes.  The scones are cooked when they have risen, are slightly brown on top and are brown underneath.  Depending on size and your oven, they could take up to 15 minutes.

 

Eat them as hot as you dare**, lather with butter, jam, cream and jam, honey, or whatever pleases you.  

 

Even people who don't like pumpkin love these!  

 

ENJOY!

 

 

*My Mum informed me last week that it is in fact, her Grandmother's Pumpkin Scones, on her Dad's side, and her Mum got the recipe from her mother-in-law.  

 

**My Mum also informs me that hot scones give some people indigestion. I do not suffer from this ailment.

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