I’ve been so preoccupied lately, reading as much as I can about introducing solids that last night I decided that I was going to put down the books and get into the kitchen (to make something other than dinner!). A cousin of mine had been raving about how good her pumpkin scones were that I was determined to give them a try. I love using vegetables when I bake (think zucchini muffins or carrot cake) so was taken with the idea of adding pumpkin to an old favourite like scones.
I adapted the following recipe from the book, “Lady Flo Bjelke-Petersen’s Classic Country Collection”.
Ingredients
1 tablespoon butter
1/2 cup sugar
1/8 teaspoon salt
1 egg
1 cup cold mashed pumpkin
2 1/3 cups Self Raising Flour
8 large dates, chopped
Method
- In electric mixer, beat together butter, sugar and salt.
- Add egg and beat until well combined.
- Add pumpkin and stir to combine.
- Add flour and stir gently to form a soft dough. Gently knead in dates.
- Turn onto floured board, roll out (gently) and cut into circles.
- Place on floured oven tray and bake in preheated, hot oven (225 C) for 15 minutes or until browned.
Best eaten on the day they are cooked with a scrape of raspberry jam. Yum!
