Thursday, July 14, 2011

Pumpkin Scone - Pumpkin # 10

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I like scone especially comes with fruits. Scone with pumpkin and dried fruits is nice. Furthermore is low in fat and tasty.

I found that a lot of scone recipe using plain flour. Well I prefer use cake flour (low protein flour) as it produce softer texture. Besides I added cream of tartar which helps to improve the scone texture too. Of course remember do not over mix the dough as it will cause tough scone.

2 cups cake flour
1 tbsp baking powder
1 tsp cream of tartar
1 tsp cinnamon powder
½ tsp nutmeg powder
¼ tsp salt

* sifted and set aside

40g brown sugar

50g chilled butter, cubes

30g dried cranberries
30g raisins

130ml pumpkin puree

1. Put all the sifted ingredients and sugar in a bowl and mix well. Add in cubes cold butter.

2. With your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Follow by cranberries and raisins. Stir to combine.

3. Make a well in the center. Pour in the pumpkin puree. Stir with fork to combine. If the mixture seems too dry, add in the water/milk a teaspoon at a time.

4. When the mixture starts to come together in small beads of dough, transfer on to working surface. Gather the dough by lifting and folding motion with a scraper.

5. The dough is ready once all the coarse breadcrumbs incorporated. Gently press the dough and roll out into 1½ cm thick. Cut into round with shape cutter. Place into greased baking tray.

6. Brush the scone surface with some milk. Bake at 220C for 15 minutes.

1 comment:

  1. Yummy! Been a while since I bake myself some scones! Adding pumpkin and fruits sounds like a good idea!


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