Pumpkin Fruit Scones Recipe

Name: Pumpkin Fruit Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups unbleached plain flour; 1/3 cup caster sugar; 4 teaspoons baking powder; 3/4 teaspoon bicarbonate of soda; 3/4 teaspoon salt; 120 g cold unsalted butter, in small chunks; 2/3 cup dried cherries (or currants or sultanas) or 2/3 cup chopped pitted dates (or currants or sultanas); 1 cup pumpkin (cold & mashed); 180 ml buttermilk; glaze; milk (or 1 egg yolk to 2 tsp water)

Servings: persons

3 cups unbleached plain flour
1/3 cup caster sugar
4 teaspoons baking powder
3/4 teaspoon bicarbonate of soda
3/4 teaspoon salt
120 g cold unsalted butter, in small chunks
2/3 cup dried cherries (or currants or sultanas) or 2/3 cup chopped pitted dates (or currants or sultanas)
1 cup pumpkin (cold & mashed)
180 ml buttermilk
glaze
milk (or 1 egg yolk to 2 tsp water)

1
Boil or steam 1 cup pumpkin and mash it.
2
Set aside to cool.
3
Preheat oven to 200u00b0C.
4
Lightly flour a heavy baking sheet and set aside.
5
Place flour, sugar, baking powder, bicarb soda and salt in a food processor and whiz to mix thoroughly.
6
Add the butter& process until the mixture resembles coarse breadcrumbs.
7
(Mixing can also be done by hand by rubbing in butter with flour).
8
Transfer mix to large bowl.
9
Add the cherries, or fruit of choice and toss to mix.
10
Make well in the center.
11
Whisk together pumpkin& buttermilk and pour into the well.
12
Stir mix very lightly with a fork until thoroughly moistened.
13
Turn out onto floured surface, knead a few times to just combine.
14
Pat into a 3cm think round, dip a scone cutter or small glass into flour and cut out scones.
15
Place fairly close together on baking sheet, brush with milk for a dull glaze or egg yolk mix for shine.
16
Bake for 12-20 minutes (allows for different oven temperaments).
17
Remove from oven.
18
wrap in a tea towel for five minutes.
19
Serve hot with butter, or go the full hog and use your favourite jam topped with a dollop of cream.

935

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups unbleached plain flour, 1/3 cup caster sugar, 4 teaspoons baking powder, 3/4 teaspoon bicarbonate of soda, and more.

Yes, Pumpkin Fruit Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Fruit Scones

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