Name: Pumpkin Scone Wedge
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Ingredients: 30 g butter; 2 tbs sugar; 1 cup pumpkin cooked mashed well drained; 1 egg lightly beaten; 2 cup self-raising flour sifted; 1/3 cup raisins roughly chopped; 1 cup milk to coat

by TrishJ Last updated on 05/14/2020

A very nice change to scones. The raisins complement the pumpkin flavour. Hits the spot when served for morning or afternoon tea on a cold day. - TrishJ

Ingredients

30 g butter
2 tbs sugar
1 cup pumpkin cooked mashed well drained
1 egg lightly beaten
2 cup self-raising flour sifted
1/3 cup raisins roughly chopped
1 cup milk to coat

Method

Step 1

Beat sugar and butter together until creamy.
Step 2

Mix in the pumpkin and egg.
Step 3

Sift flour and mix in, with raisins.
Step 4

Knead mixture lightly. Pat into a 20 cm round and place on a lined tray. Cut round into 8 sections but don't cut right to the bottom. When the wedge is baked it will be able to be pulled apart easily.
Step 5

Brush with milk and bake in a 200C oven for approximately 20-25 minutes.

Recipe Notes

from Australia’s Best Recipes team

I use Kent/Jap pumpkin as I find this to be the tastiest. To stop the raisins sinking to the bottom of the wedge during cooking, toss them lightly in the flour before adding to the mixture. This will enable them to stay distributed randomly.