Kambrook KFS200BLK, Instruction Booklet

Page: 20 / 28

19
Pumpkin Scones
Makes 9 scones
370g pumpkin, peeled and diced
2 cups self-rising flour
50g cold unsalted butter
1/3 cup icing sugar
1 egg
¼ cup milk to glaze the top and if needed
in the mix
1.
Place the prepared pumpkin into the
steaming basket.
2.
Fill water reservoir to ‘HI FILL’ level,
insert the juice collection tray, and
place the steaming basket on top.
Cover with lid.
3.
Turn the timer dial to 15 minutes. Once
cooked, allow to cool.
4.
Preheat oven to 200°C.
5.
Place flour and butter in a mixing
bowl and crumble with the tips of your
fingers until the mixture resembles
breadcrumbs.
6.
Add the pumpkin, sugar, and egg,
and gently mix together all the
ingredients either by hand or with a
wooden spoon. Continue until it is all
combined into a soft dough. Add a
tablespoon of milk if the mixture is not
coming together.
7.
Flour well a clean bench surface and
add the dough mixture, bringing it
together with your hands into a large
ball. Then pat down or roll the dough
to a 2cm-thickness.
8.
Rest the dough for 10 minutes
before cutting into it with a round
scone cutter (5cm diameter). Press
remaining dough together and repeat
step 4 and 5.
9.
Brush the top of the scones with the
milk. Place scones on a pre-prepared
lined baking tray. Either place scones
close together for a pull-apart finish or
leave 2cm distance between them.
10.
Place the tray in the preheated oven
and cook for 15-20 minutes until
the scones are golden and well-
risen.
11.
Once cooked, transfer to a wire rack.
Allow to cool and serve as is or with a
dollop of cream.
TIP:
This dough is very wet and
sticky so you need to flour the
bench. Also flour the top of the
dough as this will make it easier
to handle. Even flour your hands
lightly while working the dough.
In saying that, don’t over flour it
either, this will make the dough
tough and the scones dry.