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    You are in: Home / Australian / Pumpkin Fruit Scones Recipe
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    Pumpkin Fruit Scones

    Pumpkin Fruit Scones. Photo by fairybreadgirl

    1/1 Photo of Pumpkin Fruit Scones

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    o{ våndra }o's Note:

    Think Australian country. Think sunny Autumn afternoons. If you can't, then these scones will transport you there :)

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    Ingredients:

    Servings:

    Units: US | Metric

    glaze

    • milk (or 1 egg yolk to 2 tsp water)

    Directions:

    1. 1
      Boil or steam 1 cup pumpkin and mash it.
    2. 2
      Set aside to cool.
    3. 3
      Preheat oven to 200°C.
    4. 4
      Lightly flour a heavy baking sheet and set aside.
    5. 5
      Place flour, sugar, baking powder, bicarb soda and salt in a food processor and whiz to mix thoroughly.
    6. 6
      Add the butter& process until the mixture resembles coarse breadcrumbs.
    7. 7
      (Mixing can also be done by hand by rubbing in butter with flour).
    8. 8
      Transfer mix to large bowl.
    9. 9
      Add the cherries, or fruit of choice and toss to mix.
    10. 10
      Make well in the center.
    11. 11
      Whisk together pumpkin& buttermilk and pour into the well.
    12. 12
      Stir mix very lightly with a fork until thoroughly moistened.
    13. 13
      Turn out onto floured surface, knead a few times to just combine.
    14. 14
      Pat into a 3cm think round, dip a scone cutter or small glass into flour and cut out scones.
    15. 15
      Place fairly close together on baking sheet, brush with milk for a dull glaze or egg yolk mix for shine.
    16. 16
      Bake for 12-20 minutes (allows for different oven temperaments).
    17. 17
      Remove from oven.
    18. 18
      wrap in a tea towel for five minutes.
    19. 19
      Serve hot with butter, or go the full hog and use your favourite jam topped with a dollop of cream.

    Ratings & Reviews:

    • on April 13, 2008

      55

      These turned out brilliantly for me. I used Nuttelex dairy free margarine and Vitasoy protein enriched rice milk (my daughter has a dairy and egg allergy), they came out just like my Mum used to make.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 01, 2006

      35

      Nice and light, but maybe a bit too much baking powder. Will try with 3 teaspoons next time, and would add some nutmeg and ginger to add a little more flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 12, 2005

      45

      Made them yesterday, they are very yummy and light, I expected them to be heavy but was pleasantly surprised. The mixture was very sticky so had to add extra flour, maybe my measurements were out, I added dried tropical fruit (papaya, pineapple)and raisins instead of cherries. They turned out very nicely, today they still taste delicious but they went a bit soft on top which doesn't bother me as they won't last past today!!! thanks for postig such a yummy recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pumpkin Fruit Scones

    Serving Size: 1 (63 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 216.3
     
    Calories from Fat 77
    35%
    Total Fat 8.5 g
    13%
    Saturated Fat 5.2 g
    26%
    Cholesterol 22.1 mg
    7%
    Sodium 362.9 mg
    15%
    Total Carbohydrate 31.1 g
    10%
    Dietary Fiber 0.9 g
    3%
    Sugars 6.5 g
    26%
    Protein 3.9 g
    7%

    The following items or measurements are not included:

    dried cherries

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