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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 200 C / Gas 6. Lightly grease a baking tray. | 2. Cream together butter and sugar, then beat in egg, pumpkin puree and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour until a dough forms, then knead a few times on a well floured surface until the dough holds together. Add more flour if dough is too wet or sticky. | 3. Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk. | 4. Bake in the preheated oven until golden brown on top and bottom, 10 to 15 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving with the honey butter. | 5. Honey Butter: Mix the butter and honey together, adding the honey a spoon at a time until the right consistency is achieved. Mix well. Best served fresh with the pumpkin scones. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons	softened	342.0	15.714	10.686	28.8
caster sugar	4	tablespoons		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
pumpkin puree	250		canned	-	-	-	-
milk	4	tablespoons		36.6	2.8680000000000003	1.89	1.962
spice	1 -2	teaspoon	mixed	0.0	0.0	0.0	0.0
self raising flour	250			-	-	-	-
milk	2	tablespoons		36.6	2.8680000000000003	1.89	1.962
butter	75		unsalted softened	7636.05	0.639	9.0525	863.8215
honey	4 -6	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.