Name: Pumpkin scones and fruit jelly cups
Prep time: 20 min
Total time: 20 min
Yield: 12-16 scones servings
Cuisine: Bake
Ingredients: pumpkin scones; 500 ml flour cake; 160 ml maize meal; 30-45 ml castor sugar; 3 ml salt; 12 ml cinnamon ground; 18 ml Robertson's baking powder; 100 g butter; 125 ml sultanas; 375 ml pumpkin puree; 100 g ham or cooked bacon, chopped; ½ onion small, chopped; 1 Tub Creamed Cottage Cheese, Sweet Chilli Or Barbecue & Honey Flavour

Recipe Disclaimer

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Ingredients (13)

	pumpkin scones
500 ml	flour — cake
160 ml	maize meal
30-45 ml	castor sugar
3 ml	salt
12 ml	cinnamon — ground
18 ml	Robertson's baking powder
100 g	butter
125 ml	sultanas
375 ml	pumpkin puree

FILLING

100 g	ham — or cooked bacon, chopped
½	onion — small, chopped
1	Tub Creamed Cottage Cheese, Sweet Chilli Or Barbecue & Honey Flavour

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Method:

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.