PUMPKIN AND RAISIN SCONES


INGREDIENTS
  • 3 CUPS (450G) PLAIN (ALL-PURPOSE) FLOUR
  • 3½ TEASPOONS BAKING POWDER 
  • ¼ CUP (55G) CASTER (SUPERFINE) SUGAR 
  • ⅓ CUP (80ML) POURING (SINGLE) CREAM 
  • ⅓ CUP (80ML) MILK 
  • 1 CUP COOKED PUMPKIN PUREE 
  • ⅓ CUP (50G) RAISINS
  • MILK, EXTRA, FOR BRUSHING
METHOD
  1. Preheat oven to 180ºC (390ºF). Sift the flour and baking powder into a large bowl. Add the sugar, cream, milk, pumpkin and raisins and stir until combined. Turn onto a lightly floured surface and press out the dough until it is 3cm thick. Cut out 6cm rounds using a cookie cutter and place on a greased baking tray. Brush with a little milk. Bake for 15–20 minutes or until the scones are puffed and golden. Makes 9.
for full instructions you can go to :    https://www.donnahay.com.au

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