Pumpkin scones

 One of my favourite vegetable is pumpkin, soft and sweet it's my kind of food ^^.

It can be used in my ways, in cake, bread, pudding, tart, cheesecake etc. or Thai dessert too. It's easy to prepare in the microwave, I think it's the easiest way to cook the pumpkin for using in the cake or pastry as the pumpkin will be soft with no extra water ^^, and less thing to wash too.
Today I added the pumpkin into my scone, and got beautiful yellow scones. It's very easy to make, no need to afraid of the toughness, as the pumpkin itself doesn't contain gluten. So you can mix and fold it until smooth (the flour part is cake flour, it's little amount of gluten). If you're vegetarian, just replace the milk with nut milk to make vegetarian version.


Recipe: Pumpkin scones
สูตรภาษาไทย: สโกนฟักทอง
日本語のレシピ：かぼちゃスコーン
Youtube: สโกนฟักทอง, Pumpkin scones, かぼちゃスコーン

Pumpkin scones

Makes 6

100 g ............... Pumpkin, peeled, deseeded and cut into medium chunks
30 g ................. Milk (or soy milk)
90 g ................. Cake flour
25g .................. Granulated sugar
1 1/2 tsp ......... Baking powder
.......................... Pinch of Salt
40 g .................. Rice bran oil shortening
........................... Milk (or soy milk) for brushing the scones
........................... Pumpkin seeds

Preheat an oven to 190C
Line a baking sheet with baking paper or silpat.

 Put pumpkin into a microwavable bowl, cover with plastic wrap.
Heat in a microwave (600W) for 4 minutes.

 Beat with hand mixer until smooth, pour the milk into the bowl, beat to combine.

 Let it cool before using.

 Put flour, baking powder, sugar and salt into a bowl, whisk to combine.

 I use rice bran oil shortening.

 Put the shortening into the bowl.

  Cut with pastry scraper or knife then mix with your finger tips. Until fine crumbs formed.

 Put the pumpkin mixture into the bowl.

 Mix to combine.

 Fold for 4-5 times.

 Press into 11-12 cm round.

 Cut into 6 pieces.

 Place on the prepared baking sheet.
Brush with milk and press the pumpkin seeds on top.

Bake for 17-18 minutes, or until golden.

Pumpkin scones