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Pumpkin Scones

Information about Jenny: Jenny Gibbons (my mother) is a country woman who grew up and lived on the land around the remote Wanaaring area for the first 60 years of her life. She still lives on a few acres about ten minutes out of Dubbo with my father, which they both love. Over the years of living on the land, Mum accumulated many recipes which were either handed down from other family members or given to her by other ladies living on the land, from around the community.


Information about this recipe: This recipe was handed down to my mother from her mother, my gorgeous grandmother, Dot Riches (RIP).

Recipe listed by: Marianne Hull

Ingredients
  • 60 g soft butter
  • 1/2 cup mashed pumpkin
  • 1 or 2 eggs
  • 1/4 teaspoon salt
  • 2 cups SR flour
  • Maybe 1/2 cup milk (if required to make dough to right consistency)
Method
  • Mix all ingredients together into a dough
  • Add the milk if required for dough consistency
  • Knead and roll out on a floured board
  • Cut scone shapes and place on a greased tray (lined with baking paper)
  • Cook for about 15 minutes in a hot oven (200 deg C)
Cooking Tips & Tricks
To serve
Dish Serve hot - cut in half and spread with butter
  • Number of serves:
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