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
Recipes as a concept can be found way back into distant history, certainly as far back into history as early Egypt, and quite possibly further than that. In practice though, mostly, these early recipes were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history are some ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Continuing our culinary historical journey, there were two recipe books which appeared in the fourteenth century ; a book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the spicy food that is familiar to us all today, but rather recipes for the types of food on the menus of the upper classes of that period. Over the succeeding few centuries, the upper-class families of the West competed to serve up the most extravagent meals, and as a consequence, the best cooks and their recipe collections increased in prestige. Notwithstanding that, it was during the nineteenth century that cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to assembling, verifying, and writing down recipes to help cooks of their time. When we get to the twentieth century, cookery publications were highly popular mostly as a result of more people being able to read, people having increased free time and a general increase in wealth. |
We hope you enjoy this Pumpkin Scones recipe.
