Post by GreyPumpkin on May 9, 2005 1:31:56 GMT -6
Pumpkin Scones
30g butter
1/2 cup sugar
1 cup mashed pumpkin
2 cups SR flour
1/4 teas salt
1/2 cup currants
Cream butter and sugar together. Add pumpkin and blend well. Add sifted flour and salt. Add currants and knead lightly on a floured surface. Roll out to 10mm, cut with floured small glass, press down and twist and lift. Place on greased try. Bake in hot oven for 10 minutes.
Tastes very nice halved and buttered. When they are taken out of the oven place between halved teatowl on plate.
Can use canned pumpkin.
30g butter
1/2 cup sugar
1 cup mashed pumpkin
2 cups SR flour
1/4 teas salt
1/2 cup currants
Cream butter and sugar together. Add pumpkin and blend well. Add sifted flour and salt. Add currants and knead lightly on a floured surface. Roll out to 10mm, cut with floured small glass, press down and twist and lift. Place on greased try. Bake in hot oven for 10 minutes.
Tastes very nice halved and buttered. When they are taken out of the oven place between halved teatowl on plate.
Can use canned pumpkin.