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 :-).
1
Beat the butter with powdered sugar, then mix with pumpkin puree, egg, and milk.
- Butter: 30 g
- Icing 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.
- Wheat flour: 3 glasss
- Baking powder (raising agent): 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.
- 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.
- Butter: 30 g
