>Last Saturday I felt compelled to make pumpkin scones for afternoon tea … albeit very heavily modified ones.
Due to the food sensitivities and outright allergies of a certain visitor, we left out the sugar … and the egg … and used dairy free margarine and gluten-free flour.
I’m not sure that Lady Bjelke-Peterson would approve … but, if nothing else, they proved once again, the adaptability of the humble pumpkin scone. Even if they were a bit flat.
Anyway, as that certain visitor wasn’t up this weekend, David and I made a batch this afternoon that was a little more in the spirit of the original.
Although I still left out the sugar – pumpkin is sweet enough for me – and there may have been a few herbs … and just a touch of garlic … and it was still the dairy-free margarine.
… and I’m not sure what Lady Flo would’ve thought of the fresh goats cheese that was piled onto the piping hot results
despite the liberties that I took with an Aussie icon, the result was totally soft and moist and completely yummo
and with a nice cup of Lady Grey
Aussie Pumpkin Scones
1 tablespoon butter
1/4 cup sugar [ i generally omit this ]
1/4 teaspoon of salt
1 beaten egg
1 cup cold mashed cooked pumpkin [ Jap or Kent for preference ]
2 cups self-raising flour
Beat butter, sugar and salt. Add egg and pumpkin.
Stir in flour by hand
press or roll and cut into rounds.
Place on greased tray in a very hot oven [ 230C] for 15-20 minutes
serve hot or cold, split with butter
I sometimes add a little grated tasty cheese to the mix, but omitted it this time in favour of spreading them with fresh creamy goat cheese