Preparation time
5min
Total time
20min
Portion
12
portion(s)
Level
easy
Ingredients
Best Pumpkin Scones
- 25 grams Butter
- 110 grams raw sugar
- 1/4 teaspoon salt
- 1 egg
- 240 grams Cold Mashed Pumpkin
- 360 grams Self Raising Flour
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Put butter, sugar and salt into mixing bowl and beat together for 30 sec Sp5. Scrape down sides and repeat if necessary.
2. Add egg, pumpkin and SR Flour and mix 10 seconds Sp 4. Scrape down sides and mix again 10 seconds Sp3.
3. Turn out onto floured mat, roll or pat gently to approx 2cm thick.
4. Cut out scones and place on a tray lined with baking paper and cook on the top shelf of a very hot oven (225-250 degrees celcius) for 15-20 minutes.
Tip
Best eaten warm, with butter.
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
So the rouge cook I am, I used this recipe as a base for my pumpkins scones. I had some butternut pumpkin, which I roasted and left to cool, then made these scones, with a little addition of some grated cheese. Of course this made the consistency quite stiff, so I added a little bit of water and then kneaded it again.
They still did not have the same consistency as buttermilk scones, but at least I could pat them down and cut out the scones. Threw them in the oven and pulled them out 20mins later. Put them away, but the one that remain (didn't fit). Hubby came along and said could he have it - the review was that they were fantastic. So there. (I was concerned that they may have been heavy - but they weren't).
living in queensland now with my family and from the deep south (Sydney), we have incorportated this QLD classic to our repetoire in memorium of FLO and JOH
Thanks for this recipe - these were delicious, I dropped the oven temperature back to 200 degrees tho and cooked for 12-15mins. My go to recipe for pumpkin scones now, great for lunch boxes.
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