Pumpkin Scones.

April 8th, 2011

These savoury scones work well as a snack or on the side of a bowl of soup.

Makes 16 scones.

Method.

Ingredients

• 1 1/2 cups cooked pureed pumpkin
• 4 cups self-raising flour (may need more)
• 1 tablespoon sugar
• 1 cup soy milk
• 1/3 cup canola oil
• 1/4 teaspoon cumin
• Salt and pepper

Method

Heat the oven to 200 C / 390 F.

Sift the dry ingredients into a mixing bowl. Blend together the pumpkin, soy milk and oil then add to the dry ingredient. Gently mix in until just combined.

Turn the dough out onto a floured bench and fold together with your hands a few times.

Roll the dough out into a half-inch thick square. Cut into sixteen equal squares. Gently push the edges in to make each scone circular and place it on a baking tray.

Brush the tops with a little milk. Bake for 10 to 15 minutes in a hot oven (200 C/390 F) until the scones are a little browned on top.