After quite a bit of experimentation I have found the easiest and most reliably delicious scones to make are, despite her politics, Lady Flo Bjelke-Petersen's. They don't taste of pumpkin at all but have a lovely golden colour and are soft and buttery. They're particularly scrumptious with sour cherry jam.
Ingredients:
1 Tblsp butter
1/2 cup sugar
1/4 teaspoon salt
1 egg
1 cup mashed pumpkin (cold)
2 cups Self raising flour
Method:
Beat together butter, sugar and salt with electric mixer.
Add egg, then pumpkin and stir in the flour.
Turn on to floured board and cut.
Place in tray on top shelf of very hot oven 225-250c for 15-20 minutes.
I wasn't quick enough to photograph the scones before they were demolished so you'll have to take my word for them.
To make up for the lack of scone pictures, here are some of our other weekend activities.
Our share farmer, Sharon, and Farmdoc repaired the fence between the holding paddock and the bush.
My task was to hold things and pass them when required. And to take photos.
The fence is now fixed. Until the next tree falls on it of course.
After that we raked up a trailer load of waste hay from the paddock and set up a new vegetable bed in the orchard.
First we lay a thick layer of newspaper on the ground in the shape of the new bed. Then we spread some compost on top of it.
Finally we covered everything with a thick layer of smelly old hay, resplendent with sheep and goat droppings.
In a month or two we'll plant potatoes and pumpkins here.
sour cherry jam & pumpkin scone sounds like a little piece of heaven to me.....with a cup of tea of course!!!! & the farming work - how exciting to think that some of the new pumpkins that grow will make their way into more scones in the future!!!
ReplyDeleteI had a piece of pumpkin left over from my other cooking exploits, so I made Vivienne's pumpkin scones this afternoon. They were just scrumptiously delicious - raspberry jam, cream and a cup of tea! Thanks Vivienne!!
ReplyDeleteTK, yes, that's exactly what I thought - that we were preparing for the next lot of pumpkins. I can't wait.
ReplyDeleteBarry, I am honoured that a professional chef such as yourself has made these scones. Though of course I can't take credit for the recipe - that's down to our Flo. But they are delicious, aren't they? Maybe I'll make another batch tomorrow. I might have just the right amount of pumpkin left myself.