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Pumpkin Scones


60g butter, chopped into small pieces

300g plain flour

4 tsp baking powder

1 tblsp golden caster sugar

1/2 cup buttermilk or natural yoghurt

some freshly grated nutmeg

1 cup pumpkin puree (To make pumpkin puree, cut a winter squash or pumpkin into large pieces and roast in the oven at 180°C for 45-60 min until soft, then skin and puree in food processor)


Rub the butter into the flour. Then add the rest of the ingredients and mix to a smooth, sticky dough. Don't over mix. Turn out onto a floured board. Kneed gently until smooth, but don't overhandle. Press it out to a 2 cm disk and cut out scones with a cooky cutter. Press the trimmings together, re-roll and cut until you have used all the dough. Makes about 9-12.


Brush with milk and bake in a hot oven (200°C) for about 15 min, and cool on a wire rack. Eat nice and fresh with butter or cream cheese.


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