Pump­kin scones

Celebrity chef Reuben Rif­fel shared this de­li­cious recipe with us.

YOU Breakfast - - Contents -


9-12 scones

Prepa­ra­tion time: 20 min­utes Bak­ing time: 15 min­utes

60 g soft­ened but­ter 55 g cas­tor su­gar 60 ml (4 T) cooked pump­kin purée 1 egg, lightly whisked 60 ml (4 T) but­ter­milk 625 ml (2½ c) self-rais­ing flour 2 ml (½ t) ground cin­na­mon pinch of salt milk for brush­ing on top but­ter and jam to serve

Pre­heat the oven to 220 °C. Grease a bak­ing sheet. 1 Cream the but­ter and cas­tor su­gar un­til well blended. Add the pump­kin, egg and but­ter­milk and mix well, us­ing a wooden spoon. 2 Sift to­gether the flour, cin­na­mon and salt. 3 Us­ing a flat-bladed knife, mix to­gether all the in­gre­di­ents un­til just blended. Do not over mix. 4 Put the dough on a floured sur­face and press it out to about 2 cm thick. Use a cookie cut­ter to cut out 4 cm di­am­e­ter scones and place on the pre­pared bak­ing sheet. 5 Brush the scones lightly on top with milk. Bake for 15 min­utes or un­til the scones have risen and are cooked. 6 Serve the scones with but­ter and jam.

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