Tarragon and Pumpkin Scones

Skip the rolls and go straight for these.


[quicklook-recipe prep_time=”15 min” cook_time=”20 min” serves=”12″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 2 cups (250 g) self-raising flour
  • ½ teaspoon salt
  • 3 tablespoons chilled butter
  • 1 cup (250 g) mashed cooked pumpkin, cold

[/ingredients-left]
[ingredients-right]

  • 2 tablespoons finely chopped fresh tarragon leaves
  • ½ cup (60 g) freshly grated parmesan
  • 1 large egg
  • 2 tablespoons milk

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”35minutes”]
[step-item number=”1″ image_url=”” title=”” ]Preheat oven to 400ºF. Sift flour and salt into medium bowl; using fingertips, rub butter into flour until mixture resembles breadcrumbs. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Using a plastic spatula or wooden spoon, fold in remaining ingredients until combined. Turn out dough onto lightly floured surface; knead lightly until smooth. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Press or roll out dough evenly to about 2-cm thickness. Cut out scones, using 5-cm round cutter. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Place scones on tray lined with baking paper. Bake 18 to 20 minutes, or until scones look evenly browned and sound hollow when tapped. Turn scones onto wire rack to cool.[/step-item] [/step-list-wrapper]

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Originally Published in Reader's Digest