Pumpkin Scone Recipe (Pumpkin Scones)
This zucchini scone recipe is made by quickly preparing a soft dough flavored with spices and baking it in the oven. Mix the ingredients, gather the dough, shape it, slice it and bake it. You can prepare a practical scone to accompany your tea by following the "how to" steps.
Ingredients
1. Dry ingredients
2. Wet ingredients
Step-by-Step Method
Preheat the oven, prepare the tray
Preheat the oven to 200°C. Line a baking tray with baking paper.
Combine the dry mixture
Mix flour, baking powder, baking soda, ginger, allspice, nutmeg and salt in a large bowl.
Mix the shortening into the flour
Add vegetable shortening. Rub it into the flour with your fingertips or a pastry cutter until it becomes sandy.
Add the sugar
Add light brown sugar and mix. If the sugar has lumps, break them up with a spoon.
Mix the wet ingredients
In a separate bowl, whisk the pumpkin puree and yoghurt until smooth.
Gather the dough
Pour the wet mixture into the dry ingredients. Mix with spatula. If the dough remains too dry, add 1-2 tablespoons of cold water little by little and gather it together; Don't knead too much.
Shape and slice
Place the dough on a lightly floured surface. Press gently to make a thick disk. Cut into 48 small triangles/pieces.
Bake
Arrange the pieces spaced on the tray. Bake for 15–18 minutes until the tops are lightly browned; Time may vary depending on the tray.
Warm and serve
Let it rest on the tray for 5 minutes, then transfer it to the wire rack. Serve warm or at room temperature.