Recipes

Pumpkin Scones - Ian's Recipe

Ian sent us this inspired recipe for pumpkin scones! These delicious and soft eating scones are simple to make and utilise the versatility and convenience of a can of pumpkin soup together with our famous Laucke CWA Scone Mix.

While testing, we tried it as a 'Damper' style loaf that you can produce either at home or out camping and turns out just as great! Instructions for this adaptation are in the hints below.

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Laucke CWA Scone Mix 1 packet
375 g Can of Pumpkin Soup 1½ cups

Method

  1. Preheat oven to 210°C (fan forced 200°C).

  2. Combine 500 g pack of Laucke CWA Scone Mix with a 375 g (1 ½ cups) of Pumpkin soup into a mixing bowl.

  3. Knead dough vigorously until soft, smooth and sticky, and you will be rewarded with softer, moister scones that stay fresher, longer. This is more easily achieved in a Mixer with a K type dough hook, mixing for 3 minutes at medium speed.

  4. Scrape on to a floured board to rest for 5 minutes, where the dough will lose stickiness.

  5. Dust and roll out to 2.5 to 3 cm thickness. Cut scones, and place on a lined baking tray, just close enough so that when baked the scones will support one another as they rise.

  6. Gather and combine the dough trimmings, round up and let rest again for 5 minutes. Repeat rolling, cutting.

  7. Bake in a preheated oven 210°C (fan forced 200°C) for 15-18 minutes, or until golden brown. Cool on a wire rack.

Helpful Hints

  • To create the ‘Damper’ style loaf. Follow steps 2 & 3 from the method above. Shape the dough into a slightly oblong ball and place in a Dutch or Camp Oven.
    With the lid on, bake at 180ºC in a pre-heated oven or camp fire for 20 minutes.
    Then take the lid off and bake for another 20 minutes until golden brown.
  • You could also use other can soups such as Tomato and Sweet Potato at the same amount 375 g or 1.5 cups to a 500 g packet of Scone Mix. Some soups containing a mixture of spices and herbs may cause the dough to become very sticky.
  • Grated cheese and nutmeg can be sprinkled on top of the scones before baking.

  • Specialty Breads
  • 12 x 60mm round scones
  • Prep Time 10 minutes
  • Bake Time 12 minutes
HOME BAKER RECIPE

PROFESSIONAL BAKER RECIPE

PRINT RECIPE BACK TO RECIPE LIST
Are you sure you want to print? Print Cancel