Posts Tagged ‘Pumpkin’

P is for Pumpkin. I LOVE pumpkin. I love it’s versatility, but I also love it’s simplicity. I love it roasted, steamed, or mashed. I like it in salads, or on pizzas. I love the stuff. Here are some examples of ways to cook pumpkin…I bet there are a few you haven’t tried? (like I haven’t!)

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Source: myrecipes.com via Tanya on Pinterest

Today was the perfect baking day. The sun was nowhere to be seen, and instead the sky was filled with grey clouds and intermittent rain. So, like I said, the perfect day for baking.

I spent most of the afternoon in the kitchen making scones. Lemonade scones, m&m scones, and pumpkin scones. I used the same (well, almost) basic recipe for all three varieties too!

I used this very basic lemonade scone recipe, and altered it where appropriate.

3 cups Self Raising flour

1 cup thickened cream

1 cup lemonade

I combined all ingredients in a bowl, and used a bread and butter knife to mix into a sticky dough.

I turned the dough out onto a floured pastry mat and kneaded the dough until it became soft and smooth, rolled it out until it was about 3cm thick, then used a scone cutter dipped in flour to cut my scones.

Scones were baked in a 200 degree (celcius) oven for 12-15 mins, until lightly golden. You can tell if they are done as they sound hollow when you tap the bottom.



I used the exact same recipe and cooking directions for the m&m scones, and just added the m&ms while combining the other ingredients. I didn’t measure these, just put in what I thought would work.

For the pumpkin scones, I again used the same basic recipe, but substituted the lemonade for just over 1 cup of mashed pumpkin.

To prepare the pumpkin, I removed the skin and seeds, and chopped the flesh into large chunks. I placed these in a microwave safe bowl, and loosely covered in cling wrap. I cooked the pumpkin until it was soft, and easy to mash with a fork. I chose to cook it in the microwave, as I find it brings out the natural sweetness of the pumpkin, something I can’t achieve with boiling.

When the pumpkin was cool, I added it to the flour and cream, and combined them in a bowl, before turning out onto a well floured pastry mat. This dough was a lot wetter than the other batches, so I kept sprinkling self raising flour into the dough as I kneaded it, until it became nice and smooth, and was no longer sticky. Be sure to be gentle while doing this, as over kneading can result in tough/hard scones.


Of course, after all this hard work in the kitchen, it was really nice to sit down with a cup of coffee, and enjoy the fruits of my labour. I served the lemonade scones with jam and whipped cream, and we ate the pumpkin scones warm with butter. I also like golden syrup as an alternative on both the lemonade and the pumpkin scones. The kids at the m&m scones with nothing on them, but I think they’d be great with nutella 😀