Thursday 12 December 2013

Pumpkin Scones (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!


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


            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.