Pumpkin Scones Recipe

Things work a little differently in New Zealand and Australia where baking nomenclature is concerned. Relative to American baking, their scones are our biscuits. Their biscuits are are our cookies, and their cookies are…well honestly I don’t know what they are. I’m not sure they have any. But these pumpkin biscuits scones are something special. Talk about a great way to get kids to eat their vegetables fruit, these things have more pumpkin in them than flour.

Slightly cake-like relative to American biscuits (that’s because of the egg) the process of making them is identical. Try them soon, as you’ll be able to whip up a batch in about half an hour — total. You’ll need:

11 ounces (2 cups) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 large egg
1 ounce (2 tablespoons) milk
1 ounce (2 tablespoons) butter, cold and cut into pieces
15 ounces (1 1/2 cups) canned (or cooked and mashed) pumpkin

Begin by preheating your oven to 450 degrees Fahrenheit and set a rack on an upper shelf. Sift the dry ingredients together. Combine the milk and egg in a small bowl and beat lightly with a fork. Rub in the butter pieces with your fingers. Do the same with the pumpkin. Lastly add the egg mixture and gently incorporate with a spatula.

Turn the dough out onto a well-floured surface. Pat it down to about a 1-inch thickness. Using a 2-inch cutter, cut out as many scones as you can, then gently bring the scraps together and repeat the patting and cutting. Lay the scones out on an un-greased baking sheet and paint them with either milk or butter. Bake about 10-12 minutes until lightly browned and well risen. Serve warm.