...I GET FAMILIES COOKING HEALTHY FOOD FROM SCRATCH...

School Holiday Baking

Freshly baked spice pumpkin scones
I love a bit of baking especially when it is cold outside. I am being very resourceful this week and using up all my ingredients in my pantry and fridge, I don't want to go to the shops to buy food that will go to waste. I am relying on using all the basics in the fridge and pantry to see what I can come up with. This can be challenging, but today my baking inspiration came from a pumpkin sitting in the fridge.

Instantly I had the urge to bake pumpkin scones

Scones for me bring back memories of when I was a young girl and I would visit my friends house, and we would have afternoon tea of scones with jam and cream, scones made by grandma. I was so in love with this, the scones would come out of the old biscuit tin - you know the one I am talking about, the danish biscuit tin and you would open them up with a great surprise of these freshly baked fluffy treats.

Being Italian, this was something I never made - however I thought I must learn, because I want my kids to have the memory of tucking into a classic, freshly baked scone. A treat that no-one should be deprived of.

With a little research, and modification, here is my recipe for pumpkin scones, with added spice. The recipe is best made in a thermomix, food processor or similar, and is a great activity for kids to get in the kitchen, take some time away from their devices and do some cooking.

SPICE PUMPKIN SCONES
Makes 9
Baking time: 20 minutes - Prep time: 30 minutes [including cooking & cooling of pumpkin]

INGREDIENTS:
260 grams pumpkin, chopped into 2cm pieces
320 grams self raising flour - [I used wholemeal flour]
1 teaspoon coconut sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
60 grams salted butter, must be cold - chopped into 1cm pieces 
1/2 cup milk

METHOD:
Preheat oven to 220°C
1. Steam your pumpkin - until cooked through & soft. Using a fork, mash until smooth & creamy, with no lumps.
2. Using a food processor [plastic blade]- place flour, sugar, cinnamon, nutmeg & butter in dry bowl. Blitz on high speed for 20 seconds or until mixture looks like fine breadcrumbs.
3. Add in cooled pumpkin puree and milk, mix for another 20 seconds or until mixture has come together & is sticky.
4. On a clean surface add a generous amount of flour, tip scone dough and gently knead until dough comes together, adding a little flour to help with sticky hands! Form dough into a rectangle that is approx 3cm thick. Dust a 5cm cookie cutter with flour, gently press and cut scones. Place cut scones onto a round baking dish that is lined with baking paper - leaving a slight gap, approx 1cm between scones to allow for rising when baking. Brush tops with a little milk.
5. Bake in a preheat 200°C oven for 20 minutes or until golden brown. To test if scones are ready, gently tap the top and they should sound hollow.
Enjoy with a dollop of chia jam - keep in airtight container for up to 24 hours or freeze.

THERMOMIX METHOD:
1. Add 700 grams water in bowl, place pumpkin in steamer basket. Cook Varoma/20 minutes/Speed 4
2. Remove cooked pumpkin, clean thermomix bowl. Add cooked pumpkin & puree - speed 4/15 seconds. Transfer to a clean bowl, allow to cool.
3. Wash & dry thermomix bowl, add flour, spices, sugar & butter. Mix 8 seconds/Speed 8.
4. Add milk & cooled pumpkin puree, mix speed 5 / 20 seconds. Wipe down side of bowl & knead for 10 seconds.
5. Transfer to floured surface & continue with above method from STEP 4.


Comments

bhushanverma
Tuesday, June 12, 2018 5:25 AM
bhushanverma
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