Pumpkin scones

6 servings

30 minutes

These scones themselves are completely neutral in taste, unsweetened, can be used as a supplement as "bread", and with honey or jam can be served with tea. If desired, other ingredients can be added to the basic recipe :-).

Energy value per serving

• Calories: 363.7
• Proteins: 9.2g
• Fats: 8.2g
• Carbohydrates: 64.5g

Ingredients

• Pumpkin puree: 125 g
• Chicken egg: 1 pc
• Milk: 125 ml
• Butter: 30 g
• Powdered sugar: 2 tbsp
• Wheat flour: 3 glass
• Baking powder: 18 g

Cooking steps

1. Beat the butter with powdered sugar, then mix with pumpkin puree, egg, and milk.

   Required ingredients:

   • Butter: 30 g
   • Powdered sugar: 2 tablespoons
   • Pumpkin puree: 125 g
   • Chicken egg: 1 piece
   • Milk: 125 ml

2. Add sifted flour with baking powder (1 pack), knead an elastic dough.

   Required ingredients:

   • Wheat flour: 3 glasss
   • Baking powder: 18 g

3. Roll out a sheet 2 cm thick. Cut scones from the dough using a knife or mold. They should be taller and smaller in diameter than in the photo; I used an existing cooking ring for the experiment and rolled the dough flatter.

4. Place the scones on a greased baking tray and lightly brush them with milk. You will get a full tray.

   Required ingredients:

   • Butter: 30 g
   • Milk: 125 ml

5. Bake in a preheated oven at 220 degrees for 10-12 minutes.

6. Serve warm with butter, jam, or honey.

   Required ingredients:

   • Butter: 30 g