Ingredients
Scones
- 440 g Self Raising Flour
- 60 g butter (chopped)
- 300 g pumpkin, peeled and chopped (i use Japp)
- 100 g Pure Maple* syrup (or other sweetener)
- 1-2 teaspoons spice (cinnamon, nutmeg, cardamom or mixed)
- 1/4 teaspoon salt
- 20-50 g Milk or Buttermilk
- 1 egg (optional)
- milk (to brush on top)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
place flour, salt, spice, and butter into TM bowl
and mix 5-7 seconds / sp 8
to resemble bread crumbs.
set aside.
Place pumpkin in empty TM bowl and grate
5-7 seconds / speed 6
scrape down and cook
10 min / 100 deg / speed 1-2
Place TM bowl containing puree in fridge to cool
to 37deg (about 15 min)
add maple syrup and puree 20 seconds / sp 8
scrape and repeat if necessary until smooth
When pumpkin puree has cooled add the flour/butter mix back into the TM bowl with the
pumpkin (also add egg if using)
and mix 10 sec / speed 4-5 to gently combine
Fill half the MC with milk (50g) and knead the
dough 20 seconds /
"Dough mode" slowly pouring the milkthrough the MC hole until dough is sticky and combined.
Tip/scrape the dough onto a floured surface
and cut into scones or form into a round loaf
and score into triangles.
Do not over handle the dough or it will become
tough.
Brush with milk and bake
200 ff until lightly brown (about 15 minutes)
Pumpkin scones
Tip
The addition of an egg will make a firmer scone.
These are delicious with Maple butter (make the butter yourself,
keep the buttermilk aside and continue on to making these scones
without needing to wash the bowl in between).
For more maple flavour use maple butter in the scones.
Maple butter recipe is also on recipe community.
*You can also use golden syrup, honey or your preferred sweetener.
I have baked these in mini muffin trays - oil well and drop a teaspoon of dough into each hole.
They are great for kids lunchboxes.
Try them with cardamom - delicious!
Your MC is perfect to cut your scones (dip it in flour between cutting)
and also to use as a cup for your milk when brushing on top.
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
twinswithallergies:
great tweaks can't wait to try this!
Delicious and so easy!
These are very yummy! Made some alterations due to not having the right ingredients/amounts. Used a mix of maple syrup and golden syrup. Used sweet potato instead of pumpkin (my cut jap didn’t look too good in the crisper) and I added in some sultanas and chopped glacé cherries to the top, cos Xmas
Great recipe! I’ve tried a few different recipes and this one is hands down the best. I used egg and mixed spice and cut them out using a cookie cutter.
These were nice. Easy to make too. I used about a tsp cinnamon and 1/2 tsp of cardamon and about 350g pumpkin. Also used 50g maple sryup. Will try different combinations of spices next time.
Great scones. I made them while my 2yr old twins were having lunch - so easy! I used 300g normal SF flour and 140g wholemeal SF flour. Used 1 tsp cardamon, 2 tbsp of caster suger in place of maple syrup and no egg (as my twins are allergic to eggs). Used home grown butternut pumpkin that I really need to use up from last year. Were really good, my twins loved them. Next time I won't add the suger as they really didn't need it
These are great! I used honey as the sweetener and also added raisins
Delicious!
Love this recipe! Have altered them to make them sugar free. I use 100g sweet potato purée instead of the maple syrup, coconut cream instead of the milk, and use the egg and cinnamon as my spice. My boys can't eat them quick enough!