By Jodie Dobson, Kitchener NSW
Ingredients:
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Method:
Serving suggestions: tastes great with honey or exotic ginger syrup and whipped cream
- In a medium bowl mix all dry ingredients together
- Add the butter and use your fingers (or food processor) to mix until it resembles coarse crumbs
- Cook (drain well) and puree the pumpkin
- Mix together the pumpkin, curry paste, glace ginger and about half of the buttermilk (or curdled milk). Add this mixture to the dry mix
- Gently combine (do not over mix). Add more milk, if needed, to make a moist or slightly sticky scone dough
- Turn the dough onto a lightly floured surface and pat into a circle about 3-4 cm thick
- Cut out with a scone cutter and place on a lined baking tray close to each other
- Bake in a preheated oven at 215oC (195oC if fan forced) for 15-20 minutes
Serving suggestions: tastes great with honey or exotic ginger syrup and whipped cream
Dissolving the Paste:
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