HOME SITE MAP OUTDOORS GREENHOUSE SEEDS VEGETABLES A-CH VEGETABLES CO-PA VEGETABLES PE-W SOFT FRUIT TOP FRUIT RECIPES STORAGE
2 cups (300 gm) sifted plain flour.
1 tsp baking powder and ½ tsp baking soda.
2 tsp mixed spice.
½ cup raisins soaked in fruit juice.
¼ cup (60 ml) liquid vegetable oil.
Sugar to taste but none will be required for most tastes if a sweet Winter Squash, such as Crown Prince is used.
Measure out the flour, baking powder, baking soda and mixed spice and sift into a large bowl.
Beat the egg and the vegetable oil with a fork. Add the cooked pumpkin flesh and beat again with a fork until the mixture is like a thick sauce.
Add the liquid to the flour and stir with the fork until the ingredients have come together in a ball. The amount of liquid to add depends so much on the other ingredients, such as pumpkin, carrots etc., added, as they can have a lot of moisture in them. If the recipe suggests adding milk, add it in small amounts,stir, so that you can judge how much extra liquid is required. Your aim is for a moist dough which will come together into a ball.
Dust a baking tray with flour and flatten the ball of scone mixture with your hand, into a round about 1 -2 cm thick. Cut or score into segments.
Place into the oven and bake at 200 C for about 15-20 min until the scones feel springy to the touch. The exact time required will depend on your oven and the water content of the added ingredients.
To enjoy the scones, slice open while they are still warm and spread with homemade jam. Later on, they are very good if warmed up for 10 seconds in a microwave before use.
Storage. Because of the low sugar content, they should be stored in a fridge for a few days or even frozen for longer storage.
Rhubarb & Ginger Scones, sweetened with Pumpkin.
1 cup finely chopped up Rhubarb.
1 cup (150 gm) cooked pumpkin flesh.
2 pieces of finely chopped up crystallised stem ginger. OR 1 tsp of ginger powder.
2 cups plain flour.
1 tsp baking powder and ½ tsp of baking soda.
Sugar to taste but should not be needed if you choose a sweet Winter Squash such as Crown Prince.
If you do not have Winter Squash flesh available to use, you will need to sweeten to taste with another sweetener. Try 2 Tbsp of sugar. You will also need to add about ½ cup of milk to replace the liquid in the winter squash.
As above for Pumpkin and raisin scones.
Apple and Cinnamon Scones, sweetened with Pumpkin.
1 cup of finely chopped up apple.
1 cup of cooked pumpkin flesh.
2 cups of plain flour.
½ tsp of cinnamon powder.
If you do not have Winter Squash flesh availble to use, you will need to sweeten to taste with another sweetener. Try 2 Tbsp of sugar. You will also need to add about ½ cup of milk to replace the liquid in the winter squash.
Carrot and Raisin Scones OR Parsnip and Raisin Scones.
1 cup (150 gm) finely grated carrots OR parsnips.
1/2 cup of raisins, soaked in fruit juice, etc.
1 tsp baking powder and 1 tsp of baking soda.
¼ to ½ cup milk.
½ tsp ground nutmeg.
Sugar to taste, but should not be needed as carrots and parsnips are sweet.
Storage. As all the above recipes are very low in sugar and produce moist scones, they should be kept in the fridge for a few days, or frozen for longer storage.