Prep 20 mins
Cook 25 mins
Found in a magazine. Am yet to try it. Preparation time does not include time for cooling cooked pumpkin. May be frozen.
- 500 g pumpkin, Queensland Blue
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon salt
- 3 cups self raising flour
- 50 g butter, chopped
- 2 tablespoons caster sugar
- 1 cup pitted dates, chopped finely
- 1⁄3 cup milk, approximately
- Steam or microwave coarsely chopped pumpkin until tender, drain well. Add the cinnamon and salt; mash until smooth, cool to room temperature.
- Preheat oven to 200 degrees centigrade. Lightly grease and flour a scone tray.
- Sift flour into a large bowl, rub in butter. Add sugar, pumpkin, dates and most of milk. Mix to a soft dough. If dry, add remaining milk.
- Gently knead dough on lightly floured surface until smooth. Press dough out evenly about 2 cm thick. Cut out as many rounds as possible using 6cm scone cutter.
- Place rounds on prepared tray. Gather remaining dough together and repeat cutting out process as above - handle lightly and gently.
- Brush tops of scones with a little milk.
- Bake in moderately hot oven for about 25 minutes.
- Serve warm with butter.
I don't know if Queensland Blue is a brand or species of pumpkin but I just used a good Canadian brand of pumpkin puree and I used Caramel Vanilla coffee creamer for the milk. Must say that I love the date pumpkin combo. I don't believe that I've ever had them in the same recipe before but they surely are a yummy pair. The texture was fine and the aroma while baking just yelled Fall! I'm glad I tried this for PAC, Fall 2012.