These pumpkin scones, cooked on the barbecue in a Dutch oven, can be made with fresh or frozen pumpkin. In the absence of a barbecue and Dutch oven, you can cook them in an oven-proof pot or deep oven-proof skillet.
You might say these are more like miniature cakes instead of scones, because the recipe calls for you to cream your butter and sugar together first. The end result, however, is a perfect morning or afternoon snack, or a good side if serving soup or stew for dinner.
- 50g margarine
- 50g caster sugar
- 1/2 cup cooked mashed pumpkin
- 1/2 cup milk, plus extra for brushing
- 1 egg
- 2 1/2 cups self-raising flour
- Preheat barbecue and Dutch oven to 200C.
- Cream margarine and sugar together, then add mashed pumpkin and combine well. Add milk and egg a little at a time.
- Sift flour into wet mixture while mixing it into a soft dough.
- Turn onto a floured surface and roll out to 2cm thick. Cut scones using a cutter or glass.
- Dust preheated Dutch oven with flour, then place scones evenly along the base. Brush with additional milk.
- Bake for 15 minutes.