Pumpkin Drop Scones RecipeOrigin: America Period: Traditional |
Ingredients:
50g pumpkin purée (steam the pumpkin until tender, drain and purée) 
Pumpkin Drop Scones Preparation:Method:Grease a baking tray and place in a n oven pre-heated to 200°C to warm. Meanwhile, cream together the pumpkin, whole egg and egg yolks in a bowl then add the condensed milk and beat until smooth. Finally add all the remaining ingredients and blend until thoroughly mixed. Remove the baking tray from the oven and place tablespoons of the pumpkin mixture on this, leaving at least 4cm between them. Flatten the batter a little with the back of a spoon. Return the baking tray to the oven and bake for about 12 minutes, or until the scones have risen and are a golden brown in colour. Serve warm, accompanied by honey and Greek yoghurt. |
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