Wednesday, 23 October 2013

Pumpkin Scones

Butter, sugar & egg mixed in bowl
Butter, sugar, egg & pumpkin  mixed in bowl
Scones cut out before cooked
Scones cooked
Ready to eat


2 tablespoons butter
2 tablespoons sugar
½ cup mashed pumpkin
1 egg
½ cup milk
2 ½ cups self-raising flour

Cream butter and sugar
Add pumpkin
Add well beaten egg
Add milk slowly
Add sifted flour
Knead light on floured board
Roll out 2 to 3 cm thick
Cut into rounds
Put on floured tray
Cook at 230c for 20 minutes
Place on rack to cool

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