Recipe for "pumpkin-scones"

NAME

     PUMPKIN-SCONES - Pumpkin scones
     Scones (pronounced with a short `o', rhymes with `Fonz') are
     a  popular  accompaniment  to  afternoon tea. They are often
     served with jam and whipped cream.  In  this  variation  the
     scones are flavoured with pumpkin. It is not a typical scone
     recipe.
     Pumpkin scones can be eaten in place of bread with  a  meal.
     This  recipe  was  made famous by the wife of the Premier of
     Queensland.

INGREDIENTS (Serves 4-6)

     15 g      butter
     100 g     sugar
     1         egg
     250 ml    cold mashed cooked pumpkin
     200 g     self raising flour
     0.5 ml    salt

PROCEDURE

          (1)  Grease a scone tray or baking tray.
          (2)  Cream together the butter and  sugar  until  light
               and fluffy.
          (3)  Add egg and beat well.
          (4)  Add pumpkin, flour and salt and fold in  by  hand.
               Knead lightly and cut into 3cm squares.
          (5)  Place close together on the scone tray and bake at
               220  deg.  C  until  well  risen and golden on top
               (about 15 minutes).

NOTES

     To an Australian, a pumpkin is a large round,  squat,  green
     or  blue-green vegetable that is orange on the inside. There
     are many varieties, all  of  species  Cucurbita  maxima.  In
     North  America  a good substitute is acorn squash (Cucurbita
     pepo); elsewhere  a  butternut  squash  (Caryoka  nuciferum)
     would be a fair substitute.
     Serve hot, with butter.

RATING

     Difficulty: easy.  Time: 15 minutes preparation, 15  minutes
     baking.  Precision: approximate measurement OK.

CONTRIBUTOR

     bob@basser.oz (Bob Kummerfeld)
     Dept of Computer Science,
     University of Sydney, Australia.