Pumpkin Scones

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Author: Bernadette Eriksen
A delicious alternative to the traditional scone, blending butternut pumpkin with a hint of nutmeg for the perfect sweet and savoury bite.
Category: Appetizer, Snack
Keyword: Level 4 pureed dysphagia diet
Prep Time: 20 minutes
Servings: 12 Scones
Print Recipe

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

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.

Recipe Note

Shape It Conversion Chart

Shape It Scoop Weight
Scoop A 1g
Scoop B 10g

This recipe has been designed for people requiring a IDDSI Level 4 Pureed Diet. If you are unsure if these recipes are suitable for you, contact your Speech Pathologist for advice.

 All recipes were pureed with a Robot Blitzer, which creates a very smooth puree. Using other equipment can cause variations. It is important to confirm the final texture with your Speech Pathologist or by testing according to IDDSI Testing Methods. 

This information is intended for patients, and carers of patients, who have been prescribed Shape It Powder by a healthcare professional, as well as Food Service Kitchens that prepare food for individuals with dysphagia.

The information provided is accurate and reliable to the best of our knowledge and is offered in good faith for the benefit of the consumer. It is the user’s responsibility to determine the safe use of the product for their specific applications and to assess its suitability for their needs, as conditions of use, handling, storage and disposal are beyond Flavour Creations’ control. Flavour Creations does not guarantee against any risk of use, liability or patent infringement. Flavour Creations does not guarantee the final viscosity of the product or patient suitability.

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