We know Halloween is a few months away but we couldn’t help it as pumpkin tastes so good any time of year. Also, we wanted to get a head start on ideas to make the most of all those beautiful barrels of pumpkins that soon start appearing in the grocery stores in October. Believe it or not, they are good for more than just jack-o-lanterns!
Scones make for a hearty breakfast that will keep you feeling full right up until lunch. While they are traditionally eaten for afternoon tea, here at For The Love of Breakfast we like to turn the tables on tradition. Am sure you recall our delicious Breakfast Pizza! A pizza specifically designed for breakfast – yep, we did it! But back to scones… These pumpkin scones make for the perfect breakfast or brunch dish if you are after something a little more savory.
Ingredients
2 cups plain flour
Pinch of salt
2 ounces of butter
2/3 cup cooked, cooled, mashed pumpkin
1/2 cup milk
A little extra milk for brushing
Method
Preheat oven 350F
Line a baking tray with baking paper
Sift flour, salt and nutmeg into a bowl
Rub the butter into the flour until it resembles fine bread crumbs
Mix the pumpkin and milk together
Make a well in the centre of the flour mix
Add the wet mix and combine until it forms a dough
Place the dough onto a floured board and kneed gently
Roll out the dough to 2 cms thickness
Cut out Scones with a 6 cm fluted edge cutter
Makes 12
Place Scones on the baking tray and brush with extra milk
Bake for 12-15 minuets until golden brown and sound hollow when tapped
Serve Scones warm or cold with savoury toppings of choice
