Saturday, November 29, 2008
Pumpkin Scones
Robin Rogers
Cream together 20g butter and 1/4 cup sugar until light and fluffy.
Add 1 egg and beat well.
Add 1 cup cold mashed pumpkin. Beat again and add 1 tbsp natural yoghurt.
Sift together 2cups GF flour, 3tsp baking powder & pinch of salt.
Fold in with knife. Knead lightly on floured paper. Cut into squares and place close together on a greased tray.
Cook in hot oven 12-15 minutes.
Cream together 20g butter and 1/4 cup sugar until light and fluffy.
Add 1 egg and beat well.
Add 1 cup cold mashed pumpkin. Beat again and add 1 tbsp natural yoghurt.
Sift together 2cups GF flour, 3tsp baking powder & pinch of salt.
Fold in with knife. Knead lightly on floured paper. Cut into squares and place close together on a greased tray.
Cook in hot oven 12-15 minutes.
