Wednesday, May 23, 2018

Anna Sultana’s Pumpkin Scones, Pumpkin Recipe Links and the Full Flower Moon

A week ago, in honour of the royal wedding of Prince Harry and his bride, Meghan, I posted the recipes for No knead Orange Scones and Clotted Cream.

We’re so glad the weather was good, the wedding went smoothly and everyone had a brilliant time.
Ah… royalty and marriages. What’s not to love?

Another thing to love is another pumpkin recipe.
Pumpkin is a staple ingredient in Maltese cooking, so of course it found it’s way into a scone recipe.
Just think - 
the flour is a starch
the pumpkin is a fruit 
the egg is a protein
the cream is a dairy

This recipe has something from each of the four major food groups!

Yes, a pumpkin is a fruit.
It has seeds, just like a tomato.
Yes, a tomato is a fruit, too.
It’s so good to learn something new every day!

Are you a pumpkin lover, too? Here are a few more old favourites:


Pumpkin Chocolate Chip Muffins - Margaret Ullrich

Pumpkin Oatmeal Bars - Margaret Ullrich


Anna Sultana's Pumpkin Soup, Maltese Style, 
Roasted Pumpkin Seeds and Pumpkin Pie Spice

Anna Sultana's Kawlata - Vegetable Soup with Meat, Maltese Style

Anna Sultana's Kawlata #2 - Vegetable Soup with Meat, Maltese Style

Anna Sultana's Minestra tal-Haxix #2 - Vegetable Soup, Maltese Style

Anna Sultana's Soppa tal Kirxa - Tripe Soup, Maltese Style


If you don’t want to serve these scones with butter or clotted cream, you can also drizzle a simple glaze over the scones.


Combine in a small bowl
!/4 Cup confectioners’ sugar
3 Tablespoons lemon juice or water (more or less)
Drizzle over the scones.

Of course, they are also good plain.

                           Pumpkin Scones
Grease a large cookie pan         
Preheat oven to 425º F        

Makes 8 scones

In a large mixer bowl mix together
2 1/2 Cups flour
1/4 Cup brown sugar
1 Tablespoon baking powder
1 teaspoon cream of tartar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Make a well in the centre and add
2 Tablespoons butter, melted 
1 Egg, slightly beaten
1 Cup canned pumpkin
Mix well.
1/8 Cup milk
Stir enough to combine.
Add more milk (about 1/8 Cup milk) to make a soft, but not sticky, dough.
Turn out dough on a floured surface and knead gently.
Pat dough into an oblong, about 1 inch thick.
With a floured knife cut into 8 rectangles.
Place scones on prepared sheet.
Bake 20 minutes
Serve warm with butter or clotted cream (or see hints)

About the sky, thanks to the folks at The Farmers' Almanac…

May 29 - Full Flower Moon, 10:29 a.m. The visible Moon is fully illuminated by direct sunlight. Though the Moon is only technically in this phase for a few seconds, it is considered “full” for the entire day of the event, and appears full for three days. May’s full Moon is called the Full Flower Moon.


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