On Friday 27th May 2011, I embarked on a campaign “Scones of the world” at CEX Coffs Harbour where I work as Pastry Chef. My vision is to explore scone recipes from around the world and introduce a selection of flavours with a published book in mind. From the humble milk scone to elaborate combinations such as “Lemon and Buttermilk”, “Forest Berries and White Chocolate Chip”, “Orange and Poppy Seed”.
An article featuring myself as “The Sweet Chef” in the August/September issue of “Xcite” C.ex Group magazine presenting my “Pumpkin and Ginger Beer Scones” unfortunately contained a typing error for which I sincerely apologise, please find the correct recipe below.
Alex’s Pumpkin and Ginger Beer Scones
These are enjoyable sweet pumpkin scones with a hint of ginger and are superb with cream or butter.
Ingredients
¾ cup (200g) cooked, cold and mashed pumpkin
¾ cup (135g) brown sugar
100 ml cream
200 ml ginger beer
5 cups (600g) self raising flour
½ tsp salt
½ tsp ground ginger
¼ tsp nutmeg
Method
Preheat the oven to 220ºC (fan forced 200ºC). Place brown sugar and mashed pumpkin in a bowl, mix with cream and ginger beer. Place flour, salt, ground ginger, nutmeg in a bowl and combine. Pour the liquid mix into the flour and mix with a plastic scraper from the outside into the middle while turning the bowl, mix until combined. Turn the dough out on a floured table, roll or pat the scone dough to a thickness of 25 mm. cut scones out with a 5 cm scone cutter and place on a slightly floured or greased tray with some distance in between. Bake for 12 minutes.
Note: It is important to keep ingredients cold. If there should be any leftover scones, cut and toast them.
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