Grandad's Pumpkin Scones

Grandad’s Pumpkin Scones

Grandad Hill is the master of bush cooking. All of his best recipes have been developed from years of hiking in the Snowy Mountains, feeding ravenous walkers at the end of the day. His pumpkin scone recipe is best cooked in a camp oven and enjoyed around a fire but it can be recreated in an oven.

Ingredients:

2 oz butter/margarine

Half cup castor sugar

1 egg

1 cup cold mashed pumpkin

2 cups Self Raising flour

Optional nutmeg

Method:

Use the blade of a knife to cream butter and sugar. Beat in an egg. Stir in pumpkin. Add Self Raising flour and mix until just combined. Tip onto a floured surface. Sprinkle liberally with flour. The dough should be quite wet. Push dough out until approx 1.5cm thick. Cut into 16-18 rough square pieces, place on greased and floured tray. Wipe the top of each scone with butter or milk. Place in pre-heated oven (200 degrees). After a couple of minutes drop the temperature to 175 degrees. Cooking time 11-12min. Place scones on wire tray and cover with tea towel. Eat while still warm. Makes 16-18.