Pumpkin Wattleseed Scones with Homemade Butter
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Pumpkin Wattleseed Scones with Homemade Butter
Recipe By Courtney Roulston
Ingredients
1 heaped cup roast, mashed jap pumpkin
3 cups self raising flour, plus extra for dusting
1 tsp wattleseed
200g bulla sour cream
100ml lemonade
sea salt to taste
2 tbsp milk for brushing
butter
500ml Bulla thickened cream, chilled
large jug of ice water
Method
Pre heat the oven to 180 degrees.
Sift the flour into a large mixing bowl, stir through a pinch of sea salt and the wattleseed and make a well in the centre. Whisk the sour cream and pumpkin puree to loosen slightly and add into the flour along with the lemonade.
Using a butter knife, gently fold the scone mixture until it forms a rough dough. Tip out onto a lightly floured board and bring the mixture together. Roll the scone dough out into a rough rectangle about 6cm thick.
Cut the scones into 12 squares and place onto a lightly floured baking tray.
Brush with milk then bake for 15-20 minutes, or until golden and cooked through.
To make the butter, Place the cold cream into the bowl of an electric mixer with the whisk attachment on. Slowly whisk the cream, then turn up the speed and mix for 5-6 minutes, or until the cream starts to form a loose butter. Pour off the buttermilk and place the butter mixture into a bowl. Pour over some of the iced water and press out the liquid from the butter, pressing with a spatula. Repeat the chilled water process until the iced water runs clear. Season with sea salt and place into a container. Serve the fresh butter with warm scones.
