Pumpkin Scones
All of you are probably aware of Dad’s habit of bringing way too much fruit ‘n’ veg with him when he comes to visit. As much as we appreciate the offering, sometimes it goes to waste. So, when he showed up with two huge pumpkins over the Celtic Festival weekend, I decided to do some baking. Thankfully one pumpkin went to Blake, which he cooked into yummy soup. I stuck to what I know best (no, not spag bol) and made some pumpkin scones. Being winter and being a forum for sharing things I decided to post the recipe on the website. It’s pretty simple. The recipe didn’t have sultanas originally; I just threw them in as a bonus. Enjoy!
Pumpkin Scones
60g butter
1 cup cold mashed pumpkin
1 egg
3 cups self raising flour
½ cup sugar
¾ cup of sultanas
Mix butter and sugar to a cream, add egg and pumpkin, then flour and sultanas. If too stiff, add a little milk. Cook as ordinary scones in a hot oven for ten to fifteen minutes.
From: The Weekly Times Pioneer Cookbook
PS – we still have a quarter of a pumpkin left. Any suggestions for a cook-up?
posted by Rhian at 9:33 am
5 Comments:
knowing how much you looovvveee risotto heres a pumpkin one!
800g jap pumpkin peeled & chopped
1 tblsp.olive oil
1.2 litres vegie. stock
2blsp.butter
400g(2cups)arborio rice
1garlic clove crushed
250 ml wihite wine
1/2cup pitted bgreen olives sliced finley
2 tblps chopped fress dill
150g goats milk fetta crumbled
preheat oven to 220c
Place pumkin on greased tray and drizzle with olive oil. bake w0mins til tender & golden.
pour stock into medium saucepanbring to bopil then simmer.put butter in heavy saucepan brown, add rice stir until grains transculecent. add garlic & wine stir till wine evaporated.reduce heat and add hot stock ladle at time stirring constantly until liquid absorbed continue till rice is tender.
add pumkin, olives dill and stir.
top with crumbled feta
jhave got another one that is baked pumpkin lasange or you could always make pumpkin fruit cake yummy.
7:06 pm
Mmm... risotto recipe sounds good. However we had risotto the other night. I like the sound of pumpkin fruitcake - got a recipe for that?
9:57 pm
HAHA you got two pumpkins to deal with! Thank-god I only had one! It took me a week (Pumpkin soup 2 X a day for 5 days + 1 Pumpkin lasagne not to mention the pumpkin Gnocchi sauce!) to eat 3 quarters of it and another month for the other quarter to go off before I didn't feel guilty about chucking it out!
Ingredients for pumpkin Gnocchi Sauce:
Pumpkin soup cooked and reheated 10 times so its super smooth (because you couldn't eat it all teh first time.)
250 ml carton of Sour Cream.
White wine (You could just drink it).
Spices (I dunno which ones, I never pay attention when I put em in.)
5:39 pm
You could just blend it to make it smooth.
9:19 am
You could throw the pumpkin at someone's head... although some might consider that a waster
1:32 am
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