Afternoon tea
12-14 minutes
Pumpkin scones
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Pumpkin scones
Easy
10 minutes
12-14 minutes
Ingredients
- 140 g self-raising flour
- 2 t baking powder
- 1 T sugar
- Pinch of salt
- 1 cup Kelloggs Corn Flakes
- 1 free-range egg
- 200 g cooked pumpkin
- 1/4–1/3 cup milk
- butter, for serving
- jam, for serving
Method
1. Preheat the oven to 220°C.
2. In a large bowl, combine the flour, baking powder, sugar and salt. Add the cornflakes and gently combine.
3. Whisk together the egg and pumpkin and roughly combine with the flour mixture.
4. Add 1/4 cup milk and combine well. If the mixture is too dry, add the remaining milk.
5. Turn out onto a floured surface and roll out to a 5 cm-thick rectangle. Using a sharp knife, score the tops of the scones to make 12 portions.
6. Place on a lined baking tray and bake on the middle rack for 12-14 minutes until puffed and golden.
7. Remove from the oven and allow to cool on a clean tea towel. Serve with butter and jam.
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