---------- Recipe via Meal-Master (tm) v8.03

     Title: Pumpkin scones
Categories: Breads, Australian
     Yield: 4 servings

     1 T  Butter
   1/2 c  Sugar
     1    Egg
     2 c  Flour, self-raising
     1 c  Pumpkin, cooked
          -(cold), mashed
   1/8 t  Salt

 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.

 : [email protected] (Bob Kummerfeld)
 : Dept of Computer Science,
 : University of Sydney, Australia.

 : Copyright (C) 1986 USENET Community Trust

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