Name: Pumpkin Scones
Prep time: 20 min
Ingredients: 2 cups Self-Raising Flour; 2 tbsp Caster Sugar; Pinch of Salt; 60 g Butter, (chilled, chopped); 1/2 cup Buttermilk; 1/2 tsp Ground Nutmeg; 1 cup Butternut Pumpkin Cooked and Mashed, (See Chef notes); Extra buttermilk (for brushing)

Equipment

Robot Coupe Blixer 3 or 4 or Stick Blender / Food Processor
12 Cups Muffin Tray

Ingredients

▢ 2 cups Self-Raising Flour
▢ 2 tbsp Caster Sugar
▢ Pinch of Salt
▢ 60 g Butter, chilled, chopped
▢ 1/2 cup Buttermilk
▢ 1/2 tsp Ground Nutmeg
▢ 1 cup Butternut Pumpkin Cooked and Mashed, See Chef notes
▢ Extra buttermilk for brushing

Instructions

Scones

Cook the pumpkin by boiling until well cooked. Strain the liquid and mash well.
Preheat oven to 220°C fan forced
Sift flour, nutmeg, sugar and salt into a bowl. Add butter. Using fingertips, rub in butter until flour mixture resembles fine breadcrumbs.
Make a well in the centre of the mixture. Add buttermilk and pumpkin. Stir until a sticky dough forms.
Turn out onto a lightly floured surface. Knead gently until just smooth.
Gently roll the dough out until 2cm thick. Cut out scones using a 6cm cutter.
Place scones on prepared tray. Brush with buttermilk and bake for 12 -15 minutes.

Pureed Scones

Weigh scones and record the weight.
Using a food processor, make into fine crumbs.
Weigh ingredients: For every 100g cooked scones, use 250mL of milk and 2g of Shape It Powder or use Shape It Scoop, see notes.
Place milk and Shape It Powder in a saucepan, boil, then simmer for 2 minutes.
Pour over scone crumbs and gently mix well.
Place into muffin trays, refrigerate to set.

Assemble and Serve

Serve scones on a wooden board or plate with cheese and butter

Notes

Chef’s Tip

Butternut pumpkin - Raw to Cooked Ratio: Approximately 400g raw, peeled and chopped butternut pumpkin yields about 1 cup of mashed pumpkin.