Feed on

Well, I have to add a note about the Crab Apple Jelly post.. it needs to be kept in the fridge once opened as we found it grew fur very quickly in the pantry.

The jelly was wonderful on pumpkin scones.. thought my boys were going to burst they ate so many!  Hmm.. should probably post the recipe for the scones too.. they’re very quick & easy & there’s plenty of cheap pumpkins around at the moment.  If you’re not a pumpkin fan I should tell you that you cannot taste pumpkin at all in these
60g Butter or Marg
2 T Caster Sugar
1 t finely grated lemon rind (sounds odd but adds a lovely flavour)
1 cup cold cooked mashed Pumpkin
1 Egg, lightly beaten
2 1/2 cups self raising Flour
1/2 t Mixed Spice
1/4 cup Milk  (approx)
Preheat oven to 200. Cream butter with sugar & lemon. Add mashed pumpkin & beat well.
Stir in egg, sifted flour & spice & add sufficient milk to make a soft dough.
Turn dough on to floured surface & knead lightly. Press out to 2cm thickness & cut into rounds (I use a glass dipped in flour for this but you can just cut into squares if you prefer)
Place on baking paper lined oven tray, brush tops with milk & bake for 12-15 minutes or until golden brown
I make scones for lunch most Sundays & this week I attempted to turn these into savoury pumpkin scones.. didnt work so well.. stick to them plain & top with yummy jam (& cream if you’re going all out).

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