Pumpkin and Sultana Scones

A trip from Sydney always involves a stayover at the home of my inlaws.  It is almost smack bang half way to our home, making it ideal for a stopover and perfect for a family catchup.  We decided to stay an extra day. Mitch and his cousin who happened to be there at the time had loads of fun talking about guns and shooting and the next thing the evening and the following day had been organised.  Wood ducks was going to be a first.  However the usual hunt for rabbits and foxes was firmly on the agenda.  If you hadn't guessed already, we are well and truly in the country. 

While the boys were off doing "boy" things,  I spent a delightful morning doing nothing other than chatting, sharing and watching my mother-in-law put together three trays of pumpkin scones.  She informs me it was her second attempt.  I can't remember what happened with the first.  I had to laugh as she bakes on her own terms.  She is averse to anything being wasted.  She has been this way ever since I can remember.  So when the recipe calls for two cups of cooked mashed pumpkin, and she has two and a 1/4 cups, guess what happens to the uncalled for extra quarter. In she goes. If the mixture gets too mushy, then a little extra flour can be added to compensate.  Bottom line; no waste; thank you very much.

Pumpkin and Sultana Scones

2 cups of cooked and cooled mashed pumpkin,  (mother-in-law used the Kent variety)
4 cups of self-raising flour
2 eggs
2 tablespoons softened butter
4 tablespoons sugar
1 heaped tablespoon skim milk powder
a couple of 'fistfuls' of sultanas

The above quantity of ingredients are for a double batch.  Halve the quantity if you prefer to make fewer scones.  This batch produced about thirty scones.

Method

Beat the mashed pumpkin with the eggs.  Add the flour, sugar, softened butter and skim milk powder.  Using a large spoon, bring together without mixing too vigorously.  Throw in the sultanas.  Mix through. I love her "measure" description as "fistful".  Isn't that delightful?

Take a third of the mixture and place onto a very well floured surface.  You may find the mixture rather "wet", but that's okay. This really helps to make a beautifully soft and moist scone. 

Don't be concerned with kneading.  It will be too difficult due to the "wetness".  My mother-in-law simply shaped it into a round and with a heavily flour-coated knife, cut the round into thirds.  She marked each third with another three slits, so that there would be three scones from each third.  With a large knife, lift each third onto a greased baking tray. 

Repeat the above procedure two more times with the remaining mixture.  She managed to fit three trays into her gas oven.  She used a moderately hot oven and baked them for approximately fifteen minutes.  You need to know your own oven and adjust accordingly.

I must admit they were really delicious.  On their own or spread with butter. Yummo.



Sunning himself on this rock, the real lizard that used to
live here was sadly taken by prey. Most likely a hawk or eagle. 
Mother-in-law placed this fellow on his spot as a reminder of
his existence.  I don't think this one is going anywhere.