Ingredients
Ingredients
- 150 grams pumpkin, raw, chopped, approx 3cm cubes
- 300 grams self-raising flour
- 20 grams Butter, chopped
- 20 grams sugar
- 1 egg
- 20 grams Milk
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1.
Preheat oven to 220◦C.2.Place raw pumpkin to TM bowl and chop for 5 seconds on speed 5.
3.Add flour, butter and sugar to bowl and mix for 5 seconds on speed 8.
4.Add egg and milk through lid opening. Mix for 20 seconds on
"Dough mode" to form a soft dough.5.Turn onto Thermomat (or lightly floured surface) and press or roll out to 2cm thick. Dip TM spatula into flour and cut dough into 12 scones.
6.Arrange on oven tray and glaze tops with milk.
7.Bake at 220◦C for 10-15 minutes until golden brown.
8.Lift onto cake cooler. Serve with butter.
Method
Tip
Suitable for freezing for up to 1 month.
Thermomix Model
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Recipe is created forTM 31
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.
Comments
Needed much more chopping and double time on dough. Also longer in oven
Jut made a batch of these. Did step 2 three times to get the pumpkin fine. I used Jap pumpkin. They are very nice & quick to prep.
Rhonda B
I just made these for the third time. Such a great and easy recipe. I increased the pumpkin to 250g this time, whizzed the pumpkin a bit longer so it was super small pieces and I leave out the sugar. Fab recipe!
Turned out beautiful, great recipe 🙂
A winner , thanks Thermofi.
It is not a big recipe, double if you want a dozen.
I added fresh rosemary to the raw pumkin pieces and chopped mine finer according to other suggestions.
Super easy and yum. Thanks
Made these today with gluten free sr flour. Perfect! Thanks for sharing the recipe.
Love this recipe!
I used 300g of sweet potato instead of pumpkin and blended twice so that it was chopped really fine. I also used Nuttalex instead of butter and coconut milk instead of milk to make them dairy free. They turned out light and fluffy!
I'm not sure if I did something wrong but I could still taste the raw pumpkin and they weren't as soft as I hoped. Will try cooking the pumpkin first next time.
Delicious! I used 300 grams of roasted pumpkin (leftovers) and 50 grams pepitas instead of raw pumpkin and these scones were amazing!