Wednesday, May 11, 2011

Pumpkin Scones

I thought because I had made this so often I had shared....I was wrong, so here goes.....last night I had a church meeting and my favourite thing to take for supper is....
Pumpkin Scones with a slight diference.......
Unfortunately this was all that remained when I took the photo...

2 cups of self raising flour
1 tablespoon butter
1 cup of cold cooked pumpkin
1/2 cup sugar
1 egg
 1 tablespoon hot water
a pinch of salt

Cream butter and sugar with hot water. Add the egg and beat well. Add the pumpkin, then the flour and salt. If too stiff, moisten with a little milk. Roll out, cut into shapes and bake in a fairly hot oven for 10 mins.....
As found in my mum's CWA cookbook

It is quite a sticky mixture so I forget the rolling into the shapes bit and drop it whole onto a tray and cook as a damper mound.
When cooked we slice and lather with butter and consume while warm.

Cam shared her recipe for pumpkin bread recipe here...

1 comment:

  1. It's nearly one thirty and I haven't had lunch yet..the picture of your pumpkin damper drizzled with butter is almost too much to I'm going on my lunch break now!


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