They are a bit different from normal scones. My grandmother made superb scones, in fact both grandmothers did, except that the penny-pinching one served them with the cheapest possible margarine she could find. Yuck! My other grandmother made scones when she was near the end of a 300ml bottle of cream. She would rinse it out with milk, and use that. She barely mixed it with the flour until it just came together, and no more, otherwise they were overworked and wouldn't rise. She also patted out the dough very lightly and didn't roll it.
This pumpkin scone recipe is from Stephanie Alexander.
Ingredients:
250g pumpkin in large chunks
300g self raising flour
pinch of salt
20g butter
1 beaten egg
Milk
Stephanie says to steam the pumpkin, but I've had better results baking the chunks in the oven at 180 C until they're soft, about 45 minutes. I've tried steaming them but they make the scone mix too wet. I suppose you could always microwave them too. Let them cook, and then puree them.
Sift the flour and salt, rub in the butter and then the pumpkin puree. Be warned, it's a sticky mess! Don't rub or compress too violently, just try to amalgamate as gently as possible. Add the beaten egg and mix to a soft dough. It will be very soft and sticky. If for some reason it's too dry, add up to 1/4 cup of milk, but I have never had to use any milk at all. Tip onto a floured surface, sprinkle with more flour and pat into a square shape. Cut into scone sized portions and brush the tops with milk. Cook in oven for 15-20 minutes at 200 C until golden. I had to turn the trays around in the last 5 minutes because the ones at the back cooked more quickly.
Serve with BUTTER!
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