Pumpkin Drop Scones is a traditional British recipe for a classic drop scone, ideal for tea-time, that incorporates cooked pumpkin into the batter. The full recipe is presented here and I hope you enjoy this classic British version of: Pumpkin Drop Scones.
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Ingredients:
50g pumpkin purée (steam the pumpkin until tender, drain and purée)
1 egg
2 egg yolks
seeds from 1 vanilla pod
50g self-raising flour
1 tsp ground cinnamon
50ml condensed milk
Method:
Grease a baking tray and place in a n oven pre-heated to 200°C to warm.
Meanwhile, cream together the pumpkin, whole egg and egg yolks in a bowl then add the condensed milk and beat until smooth. Finally add all the remaining ingredients and blend until thoroughly mixed. Remove the baking tray from the oven and place tablespoons of the pumpkin mixture on this, leaving at least 4cm between them. Flatten the batter a little with the back of a spoon.
Return the baking tray to the oven and bake for about 12 minutes, or until the scones have risen and are a golden brown in colour.
Serve warm, accompanied by honey and Greek yoghurt.
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