Pumpkin Scones

They are quick and easy to make, contain no added sugar or salt and are high in vitamin A and fibre. I have tested and improved the recipe over many months and come up with the quickest, easiest and tastiest scones possible.

You will need 250g of cooked pumpkin flesh for this recipe. If you cook a large pumpkin, you can divide 250g portions of the flesh into containers and freeze these ready for when you wish to make scones. Winter squash or butternut will make tastier scones.

Really Easy Pumpkin Scones

250g self raising flour
5ml (1 teaspoon) baking powder
30 g cooking oil (eg sunflower oil)
100g sultanas or raisins
pumpkin puree*(approx. 1 cup, 250g) -exact amount varies according to type of pumpkin; for watery pumpkin, use less or add more flour.
(Butternut squash is very similar to pumpkin and works well)

Preheat the oven to 200-220˚C (Mark 7)

Add the oil and baking powder to the pumpkin puree and mix with a blender. Mix the sultanas in with the puree and oil. Sieve the flour. Add the pumpkin puree to the flour and make it into a soft dough. It should not be too wet or sticky. If it is too dry, add a little milk or soya milk. If it is too wet, add more flour. Turn it onto a lightly floured surface and kneed very lightly. Roll out lightly to approx 2cm thick. Use a pastry cutter to cut out the scones and place on a baking tray. Bake for 10 minutes, then place on a wire rack to cool for a few minutes.

Banana and pumpkin scones

As above, but puree a ripe banana with the pumpkin

Alternative to pumpkin

Use cooked carrot instead of the pumpkin, and puree as above.

*Pumpkin Puree

For the best puree, choose a dense-fleshed winter storage pumpkin, like Crown Prince. Place in a covered casserole dish and bake whole in the oven at 160˚C until soft all the way through. (Test with a wire cake tester). Allow to cool, then scoop out the flesh with a spoon. This can be put in batches and frozen until required. To puree this, use a hand blender until smooth. Butternut squash is another good winter squash and works well. If your pumpkin is too big to fit in the casserole, cut into chunks.



© Russell Attwood 2006

for more recipes visit

www.ketteringpumpkins.co.uk





Link to my other pumpkin recipes