金瓜司康 （Pumpkin Scone)

司康 ～ 我很喜欢。

上咖啡馆我也喜欢点这个。

因为小小的一份很ngam我，肯定吃得完。

这个东西做为我女儿的早餐也很ngam，

因为她说了，司康是她最喜欢的“面包”。

对我而言当然最好咯，因为比起面包，这个太容易做了。

真的，只要是简单的，不用花太长时间的，又能让我家人喜欢的，

我通通都会喜欢。

我家好像越来越不像样了。

没什么好料面世；

来来去去也是这些不怎么高贵，不怎么“名牌”的东西；不好意思。

或许也是这个原因，我也懒得上来亮相。

但是，想想。。。

普通也未必不好啦。

最重要是我的部落格没有被我自己封杀，被自己遗忘，

这就足够了。

Pumpkin Scones: Refers to Gourmet Traveller recipe

Ingredients:

• 1/2 cup pumpkin puree (250g pumpkin, chopped into cubes and steamed until tender, then mashed)
• 2 cups or 300g self-raising flour, sifted
• 1/3 cup or 75g icing sugar, sifted
• A pinch of ground nutmeg 
• 3 tbsp cream
• 40g butter (soften) 
• Milk, for brushing

Method:

1. Preheat oven to 200C. 
2. Sift flour, icing sugar and nutmeg in a large mixing bowl. 
3. Form a well in the centre and add cream and pumpkin puree. 
4. Using cutting method to cut wet ingredients into dry ingredients until it form a soft dough. The mixture should hold together but not sticky. (If too dry can add in more cream)
5. Working quickly and gently, gather dough together and turn it onto a floured surface.
6. Lightly knead the dough with your hands for a smoother appearance but do not overknead it or your scones will be tough and hard. 
7. Roll out to 2-3cm thick and, using a 5.5cm-diameter cutter dipped in flour, cut rounds (without twisting cutter) from dough and transfer to a lightly greased oven tray. Re-roll scraps and repeat. 
8. Brush tops with milk and bake until golden and sound hollow when tapped (10-15 minutes). 
9. Remove from the oven and cool on a wire rack for 5 minutes, then cover with a tea towel (to stop them going hard) until you are ready to serve. 
10. Serve hot or at room temperature with butter, jam and cream.