买来了南瓜原本打算做南瓜cheesecake的，把南瓜蒸好了，再去翻翻食谱，看到很多步骤，竟然又懒惰了，把压烂的南瓜放进冰箱里，等mood来了才做。没想到，mood一直都没有到，只好换plan，做了简易的南瓜司康。
说到司康就想到那天三个女人原本打算在悉尼去high tea的。但是上网看了多家的酒店high tea 价钱都是超贵，menu都是很简单，只是一个两到三层的cake stand，一些小蛋糕，三文治，而scone with homemade jam往往也是menu里常出现的一，样小面包／蛋糕。说真的，如果要我给五六十块澳币去吃这样的English high tea心确实有点痛啦。我还是比较喜欢吃我们熟习的亚洲high tea，有一大堆东西吃，从咸吃到甜都可以。。嘻嘻！
司康步骤算是容易，但是却必要注意不能把面团弄得起筋了，以免烘出来的司康像石头那样硬。一个简易英式小面包，配搭草莓酱和鲜奶油，再来杯下午茶，真的不用五块钱就有得吃了。
250g
pumpkin, cut into 3cm pieces
300g
self raising flour
1/4
tsp ground nutmeg
75g
pure icing sugar, sifted
40g
butter, softened
1
egg yolk
For
brushing: milk
To
serve: butter, cream & strawberry jam
Method
1) Preheat oven to 200C. Place pumpkin in a
steamer over a saucepan of boiling water, cover and steam until tender (about
15 minutes). Cool, then mash the pumpkin with a folk.
2)
Sift flour, nutmeg and 1 tsp salt into a bowl. Using an electric mixer, beat
icing sugar and butter until pale and fluffy, add egg yolk and beat to combine.
Using a wooden spoon, stir in pumpkin, then half the flour mixture. Add
remaining flour mixture and, using your hands, bring together to make a dough,
then turn out onto a lightly floured surface and knead gently until smooth
(dough should be a little sticky).
3)
Roll out to 2cm thick and, using a 5.5cm-diameter cutter dipped in flour, cut
rounds (without twisting cutter) from dough and transfer to a lightly greased
oven tray. Re-roll scraps and repeat. Brush tops with milk and bake until
golden and sound hollow when tapped (10-15 minutes). Serve hot or at room
temperature with butter.
Note Different types of pumpkins have varying moisture levels. Keep
this in mind when bringing the dough together, as you may need to add a little
more flour for ease of handling.
Recipe： Gourmet Traveller
