Sweet Pumpkin Scones
Source and licence
"Sweet Pumpkin Scones" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Sweet_Pumpkin_Scones, revision 4587230), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Sweet_Pumpkin_Scones&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587230
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
Method
- Stir together the flour, cream of tartar, baking soda, salt, ground nutmeg and ground ginger.
- In a separate bowl, beat butter and sugar together with an electric mixer.
- Add in the egg and corn syrup, and mix with a spoon to prevent over-mixing.
- Stir in the squash and half of the sifted dry ingredients.
- Add the rest of the dry ingredients with just enough of the milk to make a soft dough. If it is too sticky to work, add a sprinkle (or two) of flour.
- Knead only a little, gently, until you can pat it out into a big flat rectangle about ¾ inch thick.
- Cut into 12 pieces with a floured knife. Transfer to a lightly greased oven tray.
- Bake at 230°C (450°F) for 18 minutes.