Pumpkin and caramelised onion scones
Jun 29, 2012 2:00pm- 20 mins preparation
- 37 mins cooking
- Makes 16 Item
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Ingredients
Caramelised onions
- 30 gram butter
- 1 tablespoon oil
- 1 red onion, thinly sliced
- 2 tablespoon golden syrup
- 2 teaspoon white balsamic vinegar
Pumpkin scones
- 3 cup self-raising flour, sifted
- 125 gram butter, chopped, at room temperature
- 1 cup pumpkin, cooked, mashed and cooled
- 1/2 cup buttermilk, plus extra to glaze
- 2 tablespoon golden syrup
- 1 egg, lightly beaten
- 1 teaspoon dried thyme
- sliced cheese, tomato chutney to serve
Method
Pumpkin and caramelised onion scones
- 1Preheat oven to very hot, 220°C. Lightly grease an oven tray. Dust with a little flour.
- 2To make caramelised onions: In a frying pan, heat butter and oil together on medium. Saute onion 6-8 minutes, until tender. Stir in golden syrup and vinegar. Cook, stirring, on low for 4-5 minutes, until caramelised. Allow to cool.
- 3Sift flour into a large bowl. Rub in butter lightly using fingertips, until mixture resembles breadcrumbs.
- 4Make a well in centre. Add pumpkin, butter milk, golden syrup, egg, thyme and caramelised onions. Season to taste.
- 5Using a bread and butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
- 6Turn onto a floured surface. Knead lightly. Press out to form a round about 2cm thick. Using a 6cm cutter, cut into 16 rounds.
- 7Place close together on tray. Brush with extra buttermilk. Bake 20-25 minutes or until scones sound hollow when tapped. Cool on a wire rack. Serve with cheese and tomato chutney.
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