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Pumpkin scones and fruit jelly cups


scones and fruit jelly cups

Ingredients 14
Servings 12-16 scones
Time 20 min

Ingredients

  • PUMPKIN SCONES
  • 500
    ml
    cake flour
  • 160
    ml
    mealie meal
  • 30-45
    ml
    castor sugar
  • 3
    ml
    salt
  • 12
    ml
    ground cinnamon
  • 18
    ml
    baking powder
  • 100
    g
    butter
  • 125
    ml
    sultanas
  • 375
    ml
    cooked pumpkin purée
  • FILLING
  • 100
    g
    ham or cooked bacon, chopped
  • ½
    small onion, chopped
  • 1
    tub creamed cottage cheese, sweet chilli or barbecue & honey flavour
 

Method

baking: 12 min
 

Preheat the oven to 220ºC. Grease a baking sheet with non-stick spray.

1. Mix the dry ingredients and rub in the butter with your fingertips

2. Add the sultanas and pumpkin purée and cut into the mixture with a knife until lightly mixed.

3. Roll out to 7mm thick and cut out scones with a 5cm round cookie cutter. Arrange on the prepared baking sheet.

4. Filling: Mix all the ingredients.

5. Using the back end of a piping-bag nozzle, lightly press a circle in the middle of each scone with-out cutting right through. Spoon out the dough with a teaspoon to form a well. Then spoon about 7ml (1½t) of the filling into the well of each scone.

6. Bake for about 12 minutes or until a skewer inserted into the middle comes out clean.

7. Leave to cool. 

Fruit jelly cups:

Chop up a variety of fruit (not pineapple, kiwi fruit or pawpaw, as they prevent the jelly from setting). Spoon into small containers with lids. Make jelly of your choice according to the packet instructions and pour over the fruit. Leave to set in the fridge.

 

 

 

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