pumpkin and raisin scones
- 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
- 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.
* The trick to remember when making scones is not to over mix or over knead the dough. To ensure they rise straight, use a sharp cutter to give clean edges and place them close together on the baking tray.
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