Pumpkin Scones with Jam is a traditional Australian recipe for a classic scone flavoured with pumpkin that's traditionally served warm with jam (jelly). The full recipe is presented here and I hope you enjoy this classic Australian version of: Pumpkin Scones with Jam.
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Ingredients:
2 tbsp unsalted butter
1 tbsp sugar
1 egg, beaten
50g cooked, mashed, pumpkin
60ml milk
235g self-raising flour
butter, to serve
jam of choice
Method:
Cream together the sugar and butter in a bowl until pale and creamy. Add the egg and mix thoroughly to combine then mix in the mashed pumpkin before sifting the flour into the bowl. Combine the ingredients into a soft dough then turn onto a lightly-floured work surface and knead lightly.
Press into a rough rectangle then trim the sides and cut into 12 squares. Transfer each square into a non-stick baking tray or pan and transfer to an oven pre-heated to 210°C. Bake for about 20 minutes, or until well risen and golden.
Allow to cool for a few minutes then serve warm with butter and/or jam.
