Recipe Pumpkin scones : Easy, Special and Delicious

Recipe Pumpkin scones : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Pumpkin scones. This Recipe Pumpkin scones : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Pumpkin scones was necessary 40m, cook 25m and serving 6. Attention: allergies . Without having to wait long, let's just check the Recipe Pumpkin scones

"Making scones with pumpkin is an Aussie tradition. Serve these warm with butter for Mother’s Day afternoon tea.” - Curtis Stone

9 Ingredients

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  2 1/3 cups (350g) plain flour
  
  
  


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  1/4 cup (55g) caster sugar
  
  
  


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  1 1/2 tsp baking powder
  
  
  


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  1/2 tsp bicarbonate of soda
  
  
  


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  1/2 tsp sea salt flakes
  
  
  


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  120g chilled unsalted butter, coarsely grated, frozen until firm
  
  
  


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  1 1/2 cups (150g) coarsely grated Kent pumpkin
  
  
  


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  1/4 cup (55g) crystallised ginger, finely chopped
  
  
  


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  3/4 cup (185ml) thickened cream, chilled, plus more for brushing
  
  
  


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  Select all ingredients
  
  
  

3 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 220C (200C fan-forced). Line a baking tray with baking paper. In a large bowl, mix flour, sugar, baking powder, bicarbonate of soda and salt until combined. Using fingertips, rub butter into flour mixture until butter is in smaller pieces. Mix in pumpkin and ginger. Add cream and gently stir just until a moist dough forms.
  
  
  


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  Step 2
  
  
  
  
  Turn dough out onto lightly floured surface and gather together. Pat dough out to 16cm x 20cm rectangle. Cut dough into 6 pieces and arrange on prepared tray. Cover and refrigerate for 20 mins or until chilled.
  
  
  


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  Step 3
  
  
  
  
  Brush tops of scones with cream and bake for 25 mins or until golden brown on both sides. Cool on tray for 10 mins. Serve warm or at room temperature.
  
  
  

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