Kumura Scones
From fleischtier 18 years ago
- 20 minutes to make
- Serves 12
Great fresh out of the oven smothered with butter. I also sprinkle mine with sesame seeds and caraway seeds. You can use whatever seeds you like. I use this recipe to make my pumpkin scones as well. If the pumpkin contains more liquid just add an extra 1/4 cup flour.
Ingredients
- 1 3/4 cup self-raising flour (wholemeal preferred) shopping list
- 2 tbsp brown sugar shopping list
- 1/4 tsp nutmeg shopping list
- 1/4 tsp salt (optional) shopping list
- 1 cup cooked mashed kumura (or pumpkin) shopping list
- 1 large egg lightly beaten shopping list
- 1/4 cup milk shopping list
- 1/4 cup oil shopping list
How to make it
- Sift flour, nutmeg, sugar and salt into a bowl.
- Mix kumura, egg, milk and oil in large bowl.
- Add dry ingredients to kumura mix a bit at a time to blend well. If too sticky add a bit more flour.
- Turn out onto floured surface and roll/press down to about 2cm thickness.
- *Optional - Sprinkle top with seeds of choice such as caraway or sesame and lightly press in.
- With wet knife, cut vertically into 3 then horizontally into 4 thus making 12 squares. Can put into oven or separate into individual squares/rounds.
- Cook at 220 degrees celcius in conventional oven or convection microwave for 15-20 minutes.
- Turn out onto wire rack to cool.... if you can wait that long, lol.
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