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Pumpkin & Date Scones
By Andy | November 2, 2008
Pumpkin & Date Scones
Serves - makes 16
Prep time : 20 minutes
Cooking time :20 minutes
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Ingredients
60 grams butter, softened.
1/4 cup castor sugar.
1 egg, lightly beaten.
1 cup cooked, mashed butternut pumpkin, cooled (400 grams uncooked pumpkin).
2 1/2 cups self-raising flour.
2/3 cup milk.
1 cup pitted dates, chopped.
butter to serve.
Method
Preheat oven to 220 C.
Grease a baking tray and sprinkle with flour.
Using an electric mixer, beat the butter and castor sugar, until light and fluffy. Add egg and cooled pumpkin.
Beat until just combined.
Sift flour and 1/2 teaspoon salt over the pumpkin mixture.
Use a flat bladed knife to combine.
Add the dates and stir through.
Add 1/2 cup milk, and stir until the dough comes together.
Turn onto a lightly floured surface, and knead until the base is smooth.
Turn over and roll out until 2cm thick.
Using a 5cm round biscuit cutter, cut 16 rounds from the dough. (It will be necessary to press remaining dough together, and roll out again to achieve all 16 rounds).
Place rounds close together on tray.
Brush the tops with remaining milk.
Bake for 18-20 minutes, or until risen and golden on top.
Serving
Serve warm with butter.
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Topics: Other Snacks, Side Dishes |
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