Pumpkin scones was the first on my list of things to cook these school holidays. We had pumpkin that needed using up and they bake quickly which is perfect for "Staaaaaarving" little helpers.
When baking at our house I usually break the measurements down into three so everyone can have a turn at pouring in the milk or flour, mixing a little bit and generally making a mess.
Poppy was on cutting duty and I find a thick wine glass works best as the stem works as a good handle. Rory and Alexis had the job of lining up and counting the scones.
Then of course there is always plenty of willing taste tester.
So here is my easy and delicious pumpkin scone recipe for you to enjoy....
What you'll need:
600g Pumpkin, seeded, peeled, coarsely chopped
3 cups self-raising flour
Pinch of salt
60g chilled butter, cut into 1cm pieces
1 cup buttermilk
What to do:
Cook pumpkin in a saucepan of boiling water until very tender. Drain. Mash until a coarse puree forms. Set aside to cool.
Preheat oven to 240°C. Line a baking tray with baking paper. Combine the flour and salt in a large bowl. Rub the butter into the flour mixture until the mixture resembles fine breadcrumbs. Add pumpkin and buttermilk. Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just starts to hold together. (Some pumpkin is watery than others, so you may need to add more flour if your dough is too wet)
Turn the dough onto a floured surface and gently knead until smooth. Use your hands to press out the dough until about 2cm thick. Use a round 5.5cm pastry cutter to cut scones from the dough. Place on the prepared tray. Bake for 12 minutes or until golden and scones sound hollow when tapped on the base.
I would love to hear what you're baking these school holidays.