These Australian-born scones are reminiscent of Queensland, where the popular Queensland Blue pumpkin grows. A very tasty treat! Serve in the mornings with breakfast or afternoons with tea.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Cream together butter and sugar, then beat in egg, pumpkin puree and 1/4 cup milk until smooth. Stir in flour until a dough forms, then knead a few times on a well floured surface until the dough holds together. Press the dough into a flat circle 1/2 to 3/4 inch thick. Cut into 6 wedges, place onto greased baking sheet, and brush the tops with 2 tablespoons of milk.
Bake in the preheated oven until golden brown on top and bottom, 10 to 15 minutes. Once done, wrap scones with a clean dish towel and allow to cool for 15 minutes before serving.
Per Serving: 336 calories; protein 7.7g; carbohydrates 54.9g; fat 9.5g; cholesterol 52.6mg; sodium 898.4mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.