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Monday, December 8, 2014

Pumpkin and Glazed Ginger Scones

These pumpkin scones with the addition of glazed ginger are enjoyable any time of the year and especially for Christmas.


Ingredients make 14 scones

600 g self raising flour
½ tsp salt
½ tsp ground ginger
200 g cooked, cold and mashed pumpkin
130 g brown sugar
100 g cream
200 g soda water or lemonade
80 g finely chopped glazed ginger

Method

Preheat oven to 200ºC fan forced (220ºC normal bake). Place flour, salt and ground ginger in a bowl and combine. Place pumpkin puree and brown sugar into a separate bowl. Add cream, soda water and chopped glazed ginger. Pour the liquid mixture into the flour and mix until combined. Turn onto a lightly floured surface and pat the dough into a 3 cm thickness. Cut the scones with a 5cm scone cutter and transfer to a lightly floured tray or baking paper lined tray with space in between. Bake for approx. 12 min. until golden brown on top and dust with icing sugar.


Note: Try adding dried fruit such as chopped dates, sultanas or currants.

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