Pumpkin Fruit Scones Recipes

Steps:

• In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.

Steps:

• Boil or steam 1 cup pumpkin and mash it.
• Set aside to cool.
• Preheat oven to 200°C.
• Lightly flour a heavy baking sheet and set aside.
• Place flour, sugar, baking powder, bicarb soda and salt in a food processor and whiz to mix thoroughly.
• Add the butter& process until the mixture resembles coarse breadcrumbs.
• (Mixing can also be done by hand by rubbing in butter with flour).
• Transfer mix to large bowl.
• Add the cherries, or fruit of choice and toss to mix.
• Make well in the center.
• Whisk together pumpkin& buttermilk and pour into the well.
• Stir mix very lightly with a fork until thoroughly moistened.
• Turn out onto floured surface, knead a few times to just combine.
• Pat into a 3cm think round, dip a scone cutter or small glass into flour and cut out scones.
• Place fairly close together on baking sheet, brush with milk for a dull glaze or egg yolk mix for shine.
• Bake for 12-20 minutes (allows for different oven temperaments).
• Remove from oven.
• wrap in a tea towel for five minutes.
• Serve hot with butter, or go the full hog and use your favourite jam topped with a dollop of cream.