Wednesday, November 10, 2010
I had an odd wedge of pumpkin left and just didn't quite fancy it in a soup, although that would have been the easiest way to finish it off. I put that down to seeing too many (too many!) pumpkin soups made by fellow bloggers. :)
I also decided against making a pumpkin cake because, you know ... my poor arteries after that Millionaire's Shortbread.
Since I have been quite keen on trying out scones - I randomly googled "pumpkin scones" out of sheer curiosity, and was instantly fascinated by a recipe from a certain Lady Florence Bjelke-Petersen (who is still alive at 90, by the way). Wow, a double-barrelled name ... certainly lends a regal touch to the scones, doesn't it? :) Apparently, her scones are famous.
As this was my maiden foray into scone-making, I wasn't sure if I was doing things right. For one, whether I was cutting the dough correctly, and whether they would rise? My dough was also rather dry, when the recipe clearly stated it should be a little sticky.
The problem is due to the varying amounts of moisture in different pumpkin types. I think my pumpkin - having been in the fridge for a while - could have dried out somewhat. Perhaps experience has made me a savvier baker, for I instinctively reached out for some milk and added that in. It proved to be a lucky guess. The scones turned out really fluffy and soft, and heavenly when eaten warm (as is anything fresh out of the oven).
They have a mild sweet-savoury flavour, with a hint of pumpkin. I would imagine they would be wonderful with clotted cream and jam, but since I needed to give my sweet tooth a break, I buttered the scones lightly before dunking in soup. Comfort food. Especially in the rainy weather we have been enjoying lately. Lovely.
PS: Rainy weather = bad lighting. Oh wait, throw in a setting sun. 'Nuff said.
(from Gourmet Traveller)
Cooking Time Prep time 15 mins, cook 40 mins
- 250g peeled jarrahdale or Queensland blue pumpkin, cut into 3cm pieces
- 300g (2 cups) self-raising flour
- 1/2 tsp ground nutmeg
- 75g (1/3 cup) pure icing sugar, sifted
- 40g butter, softened
- 1 egg yolk
- For brushing: milk
- To serve: butter
1. Preheat oven to 200C. Place pumpkin in a steamer over a saucepan of boiling water, cover and steam until tender (about 15 minutes), then transfer to an oven tray and bake for 10 minutes to dry out. Cool, then pass through a coarse sieve.
2. Sift flour, nutmeg and 1 tsp salt into a bowl. Using an electric mixer, beat icing sugar and butter until pale and fluffy, add egg yolk and beat to combine. Using a wooden spoon, stir in pumpkin, then half the flour mixture. Add remaining flour mixture and, using your hands, bring together to make a dough, then turn out onto a lightly floured surface and knead gently until smooth (dough should be a little sticky).
3. Roll out to 2cm thick and, using a 5.5cm-diameter cutter dipped in flour, cut rounds (without twisting cutter) from dough and transfer to a lightly greased oven tray. Re-roll scraps and repeat. Brush tops with milk and bake until golden and sound hollow when tapped (10-15 minutes). Serve hot or at room temperature with butter.
Note: Different types of pumpkins have varying moisture levels. Keep this in mind when bringing the dough together, as you may need to add a little more flour for ease of handling.