Saturday, 6 September 2014

Pumpkin Scones

Makes 10


I have a thing for scones. I think it has something to do with my memory of the smell of scones baking in my grandma's old wood fired oven when I used to stay at her house during school holidays as a kid. We would eat them straight out of the oven, lathered with jam and cream.  These scones are her recipe, tweaked slightly to lessen the calories and converted for the Thermomix. They're gorgeous.  A slightly crisp exterior, light and fluffy on the inside and just a little bit crumbly. Best served warm straight out the oven.



What's in it?


750mL water
300g pumpkin, diced into 2cm cubes
320g self-raising flour
1tbs caster sugar
pinch of sea salt
60g butter, roughly chopped
1/2 cup skim milk, plus a little extra for brushing

How do I make them?


1. Preheat oven to 220°C.  Spray baking tray with olive oil and set aside.

2. Place 750mL water in mixing bowl and bring to the boil 8min / varoma / speed 3.

3. Place pumpkin in varoma tray, place on mixing bowl and steam 15min / varoma / speed 3.

4. Empty water and place pumpkin in mixing bowl.  Blend 20sec / speed 5.

5.  Place pumpkin in separate bowl and set aside to cool. Wash and dry mixing bowl.

6. Place flour, sugar, salt and butter into mixing bowl and mix 5sec / speed 8, or until mixture resembles breadcrumbs.

7. Add milk and pumpkin and combine 20sec / speed 5, then knead 20sec with lid locked.

8. Transfer dough onto floured bench top or silicone mat and press out to a 3cm thickness.  Cut scones out with a 5cm cutter until all dough has been used.  

9. Place scones onto prepared tray, so that each scone is touching the next, and brush with a little extra milk.  Bake 20min, or until lightly golden.

10. Allow to cool on tray for a few minutes, then transfer to a wire rack.  Serve warm or cold, with jam.

4 ProPoints per scone.

Notes:


For something different, add 80g sultanas with milk and pumpkin. ProPoints value will then be 5 per scone.

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