Ingredients
1 tbsp butter
1/2 cup sugar
1 egg
2 cup flour, self-raising
1 cup pumpkin, cooked (cold), mashed
1/8 tsp salt
Directions
Grease a scone tray or baking tray. Cream together the butter and
sugar until light and fluffy. Add egg and beat well.
Add pumpkin, flour and salt and fold in by hand. Knead lightly and
cut into 1-inch squares. Place close together on the scone tray and
bake at 425 degrees F. until well risen and golden on top (about 15
minutes). Serve hot, with butter.
NOTES:
* Pumpkin scones -- Scones (pronounced with a short `o', rhymes with
`Fonz') are a popular accompaniment to afternoon tea. They are often
served with jam and whipped cream. In this variation the scones are
flavoured with pumpkin. It is not a typical scone recipe.
Pumpkin scones can be eaten in place of bread with a meal. This
recipe was made famous by the wife of the Premier of Queensland.
Yield: Serves 4-6.
* To an Australian, a pumpkin is a large round, squat, green or
blue-green vegetable that is orange on the inside. There are many
varieties, all of species Cucurbita maxima. In North America a good
substitute is acorn squash (Cucurbita pepo); elsewhere a butternut
squash (Caryoka nuciferum) would be a fair substitute.
: Difficulty: easy.
: Time: 15 minutes preparation, 15 minutes baking.
: Precision: approximate measurement OK.
: bob@basser.oz (Bob Kummerfeld)
: Dept of Computer Science,
: University of Sydney, Australia.
: Copyright (C) 1986 USENET Community Trust
Servings: 4 servings
Pumpkin Scones Recipe brought to you by Recipe Ideas
Categories: Australian; Bread; Breads; Pumpkin; Squash
The History of Recipes
Historians have tracked the existence of recipes way back into history, at least as far into history as the ancient Egyptians, and maybe even further. Having said that, mostly, these ancient cook books were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to experts are some stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. As we move into The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts detailing recipes cooked by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, something that is very familiar to us today. This early Roman chef recounts how the cooks of Roman times were skilled in the use of a good variety of herbs and spices, including some familiar names like thyme, fennel and dill. In the 15th century, knights returning from the crusades brought back many spices and herbs from middle-east cuisine, including spices such as rosemary and coriander. The introduction of these new foods and spices prompted an explosion in manuscripts on cookery, some of which are kept safe in private libraries. By the arrival of the twentieth century, cookery publications are in great demand, mostly due to higher levels of literacy, leisure time and disposable income. The introduction of television brings us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Pumpkin Scones recipe.
