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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Grease a scone tray or baking tray. Cream together the butter and sugar
until light and fluffy. Add egg and beat well.
Add pumpkin, flour and salt and fold in by hand. Knead lightly and cut
into 1-inch squares. Place close together on the scone tray and bake at 425
degrees F. until well risen and golden on top (about 15 minutes). Serve
hot, with butter.
NOTES:
* Pumpkin scones -- Scones (pronounced with a short `o', rhymes with
`Fonz') are a popular accompaniment to afternoon tea. They are often served
with jam and whipped cream. In this variation the scones are flavoured with
pumpkin. It is not a typical scone recipe.
Pumpkin scones can be eaten in place of bread with a meal. This recipe was
made famous by the wife of the Premier of Queensland. Yield: Serves 4-6.
* To an Australian, a pumpkin is a large round, squat, green or blue-green
vegetable that is orange on the inside. There are many varieties, all of
species Cucurbita maxima. In North America a good substitute is acorn
squash (Cucurbita pepo); elsewhere a butternut squash (Caryoka nuciferum)
would be a fair substitute.
: Difficulty: easy.
: Time: 15 minutes preparation, 15 minutes baking.
: Precision: approximate measurement OK.
: bob@basser.oz (Bob Kummerfeld)
: Dept of Computer Science,
: University of Sydney, Australia.
: Copyright (C) 1986 USENET Community Trust
| Ingredients:
1 Tablespoon(s) Dark molasses (treacle)
1/2 Cup(s) Apples; chopped
1 Dark molasses
2 Cup(s) Flour, self-raising
1 Cup(s) Pumpkin, cooked (cold), mashed |
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