Fluffy Pumpkin Scones

Thermomix recipe: Fluffy Pumpkin Scones. Ready in 38 minutes. Serves 12. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 500 g pumpkin, peeled, deseeded, cut into 2-3 cm pieces (or 250 g canned pumpkin puree)
• 500 g water (for steaming, if using fresh pumpkin)
• 450 g self-raising flour, plus extra for dusting
• 1 tsp baking powder (if using plain flour, otherwise optional)
• 50 g caster sugar
• 80 g unsalted butter, very cold, cut into 2 cm cubes
• 1/2 tsp salt
• 120 ml milk (or buttermilk for extra tenderness)
• 1 egg, beaten (for egg wash, optional)

Instructions

1. Preheat your oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
2. If using fresh pumpkin: Add 500 g water to the mixing bowl. Place the Varoma dish with the pumpkin pieces over the mixing bowl. Steam for 20-25 minutes / Varoma / Speed 2, or until the pumpkin is very tender. Discard the water.
3. Transfer the steamed pumpkin to the clean mixing bowl (or add 250 g canned pumpkin puree). Puree for 10 seconds / Speed 6. Scrape down the sides of the bowl and puree again for 5 seconds / Speed 6 if needed, until smooth. Set aside to cool slightly.
4. Add 450 g self-raising flour, 50 g caster sugar, 80 g cold butter cubes, and 1/2 tsp salt to the clean mixing bowl. Mix for 5-10 seconds / Speed 6, or use 2-3 Turbo pulses, until the butter resembles coarse breadcrumbs or small pea-sized pieces.
5. Add the cooled pumpkin puree and 120 ml milk to the mixing bowl. Mix for 10-15 seconds / Speed 4, or use the Dough mode for 30 seconds, until just combined. Be careful not to overmix the dough.
6. Turn the dough out onto a lightly floured surface. Gently bring the dough together with your hands, folding it a few times until it just forms a cohesive ball. Do not knead excessively.
7. Lightly pat or roll the dough to a thickness of approximately 2-3 cm. Use a 5-6 cm round cutter to cut out scones. Re-roll any scraps gently and cut more scones until all dough is used.
8. Place the cut scones onto the prepared baking tray, ensuring they are just touching each other (this helps them rise evenly). If desired, brush the tops with the beaten egg for a golden glaze.
9. Bake for 15-18 minutes, or until the scones are golden brown on top and sound hollow when tapped on the bottom. Last 1-2 min: 90°C | Speed 1-2 (Reverse) to settle and prevent sticking.
10. Remove from the oven and transfer to a wire rack to cool slightly before serving.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.