October 16, 2017
Breakfast, Desserts, Dairy,
Vegetables, Pumpkin , Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Pantry/Shelf, Quick Meals, Brunch, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Picnic, Oven Bake, Low Fat, Vegetarian, Make it from scratch, Heavy Cream, Butter/Margarine more
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"From one of our national supermarkets and their monthly magazine May '17. Posted for You Want What?! A Recipes Posting Game! You will need to also have to allow 20 minutes chilling time and 10 minutes cooling."
Preheat oven to 220C (200C fan forced).
Line a baking tray with baking paper.
In a large bowl mix flour, sugar, baking powder, bicarbonate of soda and salt until combined and then using fingertips, rub butter into flour mixture untill butter is in smaller pieces and then mix in pumpkin and ginger and then add cream and gently stire just until a moist dough forms.
Turn dough out onto a lightly floured surface and gather together and then pat dough out to a 16cm by 20cm rectangle and cut dough into 6 pieces and arrange on prepared tray and then cover and refrgerate for 20 minutes or until chilled.
Brush tops of scones with cream and bake for 25 minutes or until golden brown on both sides.
Cool on tray for 10 minutes and serve warm or at room temperature.
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