| Fruity Pumpkin Scones |
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| Written by Woman's World, 2005 | |
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There's a delicate taste of honey about these wondrously moist scones, which can be served either warm or cold, with or without butter.
3⁄4 cup of cooked, mashed pumpkin 2 tbsp butter 1 tbsp honey 1 tsp ground cinnamon A handful of currants or sultanas 2 cups of wholemeal self-raising flour A little milk In a large bowl, mix the pumpkin, butter, honey, cinnamon and currants or sultanas together. Work in the flour and add enough milk to bring to a soft dough consistency. Knead lightly and roll out gently on a lightly floured surface. Cut into 12-15 pieces and place on a lightly greased baking sheet. Bake at 200°C/400°F/Gas Mark 6 for about 15 minutes. Makes 12-15 scones |
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