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Pumpkin Scones

Cook time40 minutes
Total time40 minutes
Servings: 9 pieces
Author: Yuko Asano@Kuracooking
Cost: 300yen

Ingredient

  • 80 g pumpkin seeds
  • 60 g granulated sugar
  • 15 g water

Scone dough

  • 180 g flour
  • 20 g pumpkin flakes
  • 8 g baking powder
  • 20 g granulated sugar
  • 1.5 g salt
  • 100 g butter
  • 1 egg
  • A lot love

Instructions

  • Bake pumpkin seeds at 150 degrees for 10 minutes.
  • When the granulated sugar and water are bubbling in the pan, add 50g of the pumpkin seeds from 1.
    Add and continue mixing with a rubber spatula. When it starts to crystallize, turnout onto a baking sheet.
  • Mix flour, pumpkin flakes, baking powder,granulated sugar and salt with a whisk
  • Add butter to 3 and mix well until light and smooth
  • Add egg and love to 4 and mix while folding.
  • Cover with saran wrap and roll out to 18cm square,divide into 4 equal pieces and roll out to 20cm square.
  • Divide 6 into 2 equal portions, place half of the pumpkin seeds from 2 on one half, and place the other half on top.
  • Cover the top of 7 with Saran wrap and stretch to about 12 x 24 cm.
  • Divide 8 into 2 equal parts horizontally, place the remaining 1/2 of the pumpkin seeds on one side and cover with the other side.
  • Roll out to 15cm square, divide into 9 equal parts and place on baking sheet.
  • Place the remaining pumpkin seeds from step 1 on each of step 10.
    Bake at 200 degrees for 15minutes.

Notes

These scones are filled with pumpkin seeds and are perfect for Halloween. The crunchy texture is irresistible.
©2024Yuko Asano