Prep 15 mins
Cook 30 mins
Pumpkin scones were made famous by Lady Flo - the wife of a former Queensland premier. This recipe makes a loaf rather than individual scones, and would be lovely as an accompaniment to soup or for afternoon tea. Serve warm or at room temperature. Leftover slices can be toasted under the grill. NB Aust measurements: 1 tbl = 20ml, 1 tsp = 5ml, 1 cup = 250ml From Super Food Ideas magazine.
- 300 g Japanese pumpkin, peeled, deseeded, cut into 1 inch pieces
- 3 cups self-raising flour
- 2 tablespoons brown sugar
- 1 teaspoon ground nutmeg
- 100 g tasty cheese, finely grated
- 1⁄3 cup thickened cream
- 1⁄3 cup milk
- butter, to serve
- Preheat oven to 220deg Celsius Line a flat baking tray with baking paper.
- Place pumpkin on a microwave-safe plate, cover and microwave on HIGH (100%) for 3-4 minutes or until tender. Drain and allow to cool. Mash with a fork.
- Combine flour, sugar, nutmeg and cheese in a large bowl and mix well.
- Combine pumpkin, cream and 1/4 cup milk in another bowl or jug. Add to flour mixture. Stir until mixture comes together, using a flat-bladed knife. Add remaining 1 tbl milk if needed.
- Turn dough onto lightly floured surface and knead until just smooth - do not overwork.
- Roll our dough to a 20cm x 30cm rectangle. Roll up form 1 long end to the other linke a Swiss roll, and place on prepared tray.
- Make 1cm-deep cuts, at 2cm intervals, across the top of the loaf. Bake for 25-30 minutes or until golden and cooked through.
- Serve warm with butter.
- You can also replace the tasty cheese with a soft, creamy feta, crumbled.