Date and Spice Pumpkin Scones

READY IN: 45mins
Recipe by ballarat

Found in a magazine. Am yet to try it. Preparation time does not include time for cooling cooked pumpkin. May be frozen.

Top Review by Annacia

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.

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.

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