Pumpkin Poppy Scones

Scones are quick bread that originated from Scotland.

Pumpkin scones such as this is a popular  variation in Australia.



Mash the Steamed Pumpkins





The Sieving & Rubbing-in-Method

 


Mixing in the Sugar & Poppies




Incorporating the Milk & Mashed Pumpkin





Forming the Dough with a Palette Knife

 


Turning the Dough out onto a Floured Surface





Cutting the Rounds - Shaping the Scones

 



Brushing with Milk

 

Makes 10 Scones

INGREDIENTS

-          250g pumpkin

-          250g self-raising flour

-          1 teaspoon baking powder

-          Pinch of salt

-          30g unsalted butter, chilled and cubed

-          2 tablespoons white sugar

-          2 teaspoons poppy seeds

-          125ml skimmed milk

-          Some extra milk, to glaze

METHODS

1. Steam pumpkins for 10-12mins until soft -> drain -> mash till smooth -> cool completely
2. Preheat oven to 220ºC and line a baking tray with baking paper.
3. Sift flour, baking powder and salt into a mixing bowl.

Rubbing in the butter…

4. Use fingertips to rub butter into the flour mixture.
5. Stir in sugar + poppy seeds and make a well in the center.
6. Mix milk into pumpkin and add to the ‘well’.
7. Mix with a palette knife in a cutting action until clumps of dough are formed.
8. Turn out the dough (very very soft) on a lightly-floured surface – do not knead otherwise scones be very tough.
9. Pat the dough out to 2cm-thick and use a floured-6.5cm-round-cutter to shape the scones.
10. Place the round dough close together on the baking paper and brush with milk.
11. Bake for 12-15minutes until risen and golden brown.
12. Best served warm with jam.

    Recipe adopted from: