Pumpkin Scones

'Making scones subsequent to pumpkin is an Aussie tradition. relief these indulgent past butter for Mothers Day afternoon tea. - Curtis Stone

The ingredient of Pumpkin Scones

• 2 1 3 cups 350g plain flour
• 1 4 cup 55g caster sugar
• 1 1 2 tsp baking powder
• 1 2 tsp bicarbonate of soda
• 1 2 tsp sea salt flakes
• 120g chilled unsalted butter harshly roughly grated frozen until final
• 1 1 2 cups 150g coarsely grated kent pumpkin
• 1 4 cup 55g crystallised ginger finely chopped
• 3 4 cup 185ml thickened cream chilled plus more for brushing

The Instruction of pumpkin scones

• preheat oven to 220c 200c fan forced line a baking tray with baking paper in a large bowl fusion flour sugar baking powder bicarbonate of soda and salt until combined using fingertips massage butter into flour fusion until butter is in smaller pieces amalgamation in pumpkin and ginger amass cream and gently stir up just until a moist dough forms
• face dough out onto lightly floured surface and stockpile together pat dough out to 16cm x 20cm rectangle cut dough into 6 pieces and arrange nearly prepared tray cover and refrigerate for 20 mins or until chilled
• brush tops of scones in the same way as cream and bake for 25 mins or until golden brown on the order of both sides cool vis u00d0u00b0 vis tray for 10 mins abet affectionate or at room temperature

Nutritions of Pumpkin Scones

calories: 508 592 calories
calories: 26 grams fat
calories: 13 grams saturated fat
calories: 61 grams carbohydrates
calories: 18 grams sugar
calories: n a
calories: 7 grams protein
calories: n a
calories: 466 milligrams sodium
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calories: nutritioninformation