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Pumpkin Scone Loaf
By Andy | October 10, 2008
Pumpkin Scone Loaf
Makes 8 serves
Prep time : 10 minutes
Cooking time : 45-50 minutes
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Ingredients
300 grams butternut or jap pumpkin, peeled, deseeded and cut into 2cm cubes.
3 cups of self raising flour.
2 tablespoons of brown sugar.
1 teaspoon ground nutmeg.
100 grams tasty cheese, grated.
1/3 cup thickened cream.
1/3 cup milk.
Olive oil spray.
Method
Preheat oven to 220C.
In a single layer, place the pumpkin on a lined baking tray, lightly spray with oil and bake for 20 minutes, or until tender,
Set aside to cool, then mash with a fork.
Sift flour into a bowl.
Combine flour with cheese, nutmeg and sugar and mix well.
In a separate bowl, combine the milk, cream and mashed pumpkin and mix well to combine.
Add flour mix to this milky mix, and using a flat bladed knife, drag it through until it all just comes together.
Turn out onto a floured board and knead until smooth.
Flatten mixture into a rough 20 x 30 cm triangle, then roll along longest side.
Cut 1cm deep slashes into the top of this roll every 2 cm.
Bake for 25-30 minutes, or until golden and cooked through.
Serving
Cut while still warm and serve with butter.
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Topics: Side Dishes |
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