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Recipe: Pumpkin scones

JACKIE FRENCH
Last updated 10:43 24/01/2013
pumpkin
MARINA OLIPHANT

SPICE IS NICE: These scones are subtly spicy (well, unless you add the optional chilli, as then they're just plain punchy).

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2 cups self-raising flour
1/2 cup icing sugar
1 tsp ground cumin
1 tsp ground cardamom
1 tsp ground chilli
1 raw red chilli, chopped (optional)
1/2 cup cooked pumpkin, mashed
1 tbsp butter
300ml chilled milk mixed with 1 egg
A little extra milk

NEED TO KNOW

Main ingredient Pumpkin
Type of dish Baking
Course Lunch
Cooking time 30 min - 1 hour
Serves/makes 12
Special options Vegetarian

1. Turn the oven on to 220C.

2. Rub butter into flour; add everything else and mix gently.

3. Shape scones by hand and place, almost touching, in a lamington tray (i.e. a not too large, high-sided cake tin). Brush with the extra milk.

4. Bake for 15-20 minutes or until the tops are brown.

Serve with soup, or buttered for lunch with cheese.

They are also surprisingly good with plum jam or medlar jelly.

- Good Food

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