Australian Style Pumpkin Scones Food

LADY FLORENCE BJELKE-PETERSEN'S FAMOUS PUMPKIN SCONES - AUSTRALI

Steps:

• Beat together butter, sugar and salt with electric mixer.
• Add egg, then pumpkin and stir in the flour until just combined.
• Turn on to floured board and cut into squares.
• Place in tray on top shelf of very oven, 225-250c for 15-20 minutes.

PUMPKIN SCONES

Steps:

• Preheat oven to 240°C/475°F. Lightly grease two 20cm (8-inch) round cake pans.
• Beat butter and sugar in small bowlwithelectricmixeruntillight and fluffy; gradually beat in egg. Transfer mixture to large bowl.
• Stir in pumpkin, then dry ingredients and enough milk to make a soft sticky dough. Knead dough quickly and lightly on floured surface until smooth.
• Press dough out evenly to 2cm (¾-inch)thickness.Dip5cm(2-inch) round cutter into flour; cut as many rounds as you can from the piece of dough.
• Place scones side by side, just touching, in pan. Gently knead scraps of dough together; repeat pressing and cutting out of dough. Place rounds in pan; brush tops with a little extra milk.
• Bake scones about 15 minutes.

AUSTRALIAN-STYLE PUMPKIN SCONES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rub butter into flour in a bowl using your fingers until evenly combined. Add sugar, baking powder, and salt to flour mixture; make a well in the center. Mix pumpkin and egg together in a separate bowl; pour into the well and mix until dough is well combined. Turn dough onto a floured work surface and cut into squares using a knife with flour on it. Arrange squares on a baking sheet.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes.

MOIST PUMPKIN SCONES

Steps:

• In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.

AUSTRALIAN-STYLE PUMPKIN SCONES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rub butter into flour in a bowl using your fingers until evenly combined. Add sugar, baking powder, and salt to flour mixture; make a well in the center. Mix pumpkin and egg together in a separate bowl; pour into the well and mix until dough is well combined. Turn dough onto a floured work surface and cut into squares using a knife with flour on it. Arrange squares on a baking sheet.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes.

AUSTRALIAN-STYLE PUMPKIN SCONES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rub butter into flour in a bowl using your fingers until evenly combined. Add sugar, baking powder, and salt to flour mixture; make a well in the center. Mix pumpkin and egg together in a separate bowl; pour into the well and mix until dough is well combined. Turn dough onto a floured work surface and cut into squares using a knife with flour on it. Arrange squares on a baking sheet.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes.

PUMPKIN SCONES

Steps:

• Heat the oven to 220°C.
• Rub the butter into the flour with your fingertips.
• Add the sugar, pumpkin and egg, then the milk if you need it.
• Turn the dough onto a lightly floured board and knead until smooth.
• Roll out 2cm thick.
• Using a knife, cut into 12 scones.
• Place on a tray, and brush the tops with milk.
• Place in the top half of your oven and bake at 220°C for 10-15 minutes until brown.
• Allow them to cool a little, then serve with butter.