Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Shape the scones
Icing
How it's done
Dough
In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Combine the pumpkin purée with the cream and egg, pour in, mix quickly to form a soft dough – do not knead.
Shape the scones
Shape the dough into a ball, flatten to approx. 2 cm thick (approx. 20 cm in diameter) on a lightly floured surface, cut into 8 pieces, place the scones on a baking tray lined with baking paper.
Bake
Approx. 14 mins. in an oven preheated to 200 °C (convection). Remove from the oven, leave the scones to cool on a rack.
Icing
Combine the icing sugar, milk, cinnamon and vanilla sugar to make a thick icing, transfer the icing to a piping bag with a smooth nozzle (approx. 2 mm in diameter), pipe stripes onto the scones, leave to dry.
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