Date and Spice Pumpkin Scones

Total Time
45mins
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.

Ingredients Nutrition

Directions

  1. Steam or microwave coarsely chopped pumpkin until tender, drain well. Add the cinnamon and salt; mash until smooth, cool to room temperature.
  2. Preheat oven to 200 degrees centigrade. Lightly grease and flour a scone tray.
  3. 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.
  4. 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.
  5. Place rounds on prepared tray. Gather remaining dough together and repeat cutting out process as above - handle lightly and gently.
  6. Brush tops of scones with a little milk.
  7. Bake in moderately hot oven for about 25 minutes.
  8. Serve warm with butter.
Most Helpful

5 5

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.