Scones are an ideal recipe to start with when learning to bake in a Dutch Oven. The recipe is fairly simple so you can focus on learning temperature control.
These pumpkin scones can be made with fresh, frozen, or tinned pumpkin, depending on what you have available.
They are more like mini cakes than scones, as the recipe starts with creaming butter and sugar together.
These are wonderful for morning and afternoon tea, but are also delicious served alongside a hearty stew or soup.
In America these are served as Butternut Squash Biscuits.
50g caster sugar
1/2 cup cooked mashed pumpkin
1/2 cup milk
2 1/2 cups self raising flour
12 inch Dutch oven
Preheat the Dutch oven to 200 degrees C (400 degrees F).
Cream the margarine and sugar together, then add the mashed pumpkin and combine well. Add the milk and egg a little at a time.
Sift the flour slowly into the wet mixture while mixing it into a soft dough.
Turn out onto a floured surface and roll out to 2cm (1 inch) thick. Cut out the scones using a cup or glass.
Dust the preheated Dutch oven with flour then place the scones evenly along the base. Brush with additional milk. Bake in the oven for 15 minutes.