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Plain or Pumpkin Scones

Plain or Pumpkin Scones

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 1/2 cups self raising flour
1/4 teaspoon mixed herbs
2 oz (60 grams) butter, chopped
1 egg, lightly beaten
1 cup mashed pumpkin
1-2 tablespoons milk
Extra for glazing
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Let's Make It
1
1. Preheat oven to 410 degrees F (210 degrees Celsius). Brush a shallow oblong tin with melted butter or oil. Sift flour into a large mixing bowl. Stir in mixed herbs (leave out the herbs if you are doing plain scones). Add chopped butter, using fingertips rub butter into flour for 2 minutes or until mixture is fine and crumbly.
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2. Combine beaten egg, mashed pumpkin and milk (if doing plain scones leave out pumpkin and add extra milk but not a lot). Add to flour mixture & stir with metal knife until combined.
3
3. Turn dough onto lightly floured surface. Knead for 10 seconds or until smooth. Press mixture out gently to form a round, about 3/4-inch (2cm) thick. Cut the mixture into rounds using floured knife.
4
4. Place rounds in prepared tin & brush tops with extra milk. Bake for 15 minutes or until tops are lightly golden. Turn onto a wire rake to cool. Serve warm or cold with butter, jam & cream.
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