How to Cook Yummy Pumpkin / Squash Scones

Pumpkin / Squash Scones.

You can have Pumpkin / Squash Scones using 18 ingredients and 16 steps. Here is how you cook that.

Ingredients of Pumpkin / Squash Scones

1. It's of .
2. Prepare 100 g (3.5 oz) of .
3. It's 30 g (2 Tbsp) of .
4. Prepare 50 g (1.75 oz) of .
5. It's 110 g of .
6. It's 40 g of .
7. You need 6 g (1.5 tsp) of .
8. Prepare 18 g (1.5 Tbsp) of .
9. It's 1 g (1/5 tsp) of .
10. You need 30 g (2 Tbsp) of .
11. You need of .
12. You need 50 g (1.75 oz) of .
13. It's 1 tsp of .
14. You need 1 tsp of .
15. It's 35 g (1.2 oz) of .
16. It's of .
17. You need 1 of .
18. You need 1 tsp of .

Pumpkin / Squash Scones step by step

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2. You should use well-chilled butter, so refrigerate it until just before you use it..
3. Dice 50g (1.75 oz) squash into 0.5 -1 cm, 0.2 -0.4 inch, add granulated sugar and water, and mix. Cover it roughly with plastic wrap, and microwave it at 600W for 1.5 mins to soften it; set aside..
4. Pour hot water over raisins to soften, then drain it well; set aside..
5. Cut 100 g (3.5 oz) squash into small, and put in a heat-resistant container. Cover it roughly with plastic wrap, and microwave it at 600W for 3 mins to soften it. Mush it while hot, add 30 g (2 Tbsp) milk, and mix until smooth. Let it sit in a fridge to chill..
6. Sift cake flour, bread flour, and baking powder together and put in a large bowl. Add granulated sugar and salt and stir well..
7. Take the well-chilled butter from the fridge and dice it into 1.5 cm / 0.6 -inch. Add them to the flour mixture. Use a scraper to cut butter cubes and mix. Next, use your hands to crush and rub the cubes (quickly so that the butter doesn't melt) until fine lumps are formed and yellowish..
8. Chill it in a fridge for about 15 mins. 15 mins later, take the flour-butter mixture, squash paste, and cold milk from the fridge. Add the squash paste to the flour-butter mixture dropping it over in several places. Use a spatula to cut and mix to make a breadcrumb texture..
9. Pour milk over like drawing circles and fold it until large lumps form. Add the raisins and diced squash and fold roughly..
10. Place the dough on plastic wrap. Fold plastic wrap to cover the dough, press to gather, make rectangular. Remove the wrap and place the dough on a floured work surface..
11. Flour the dough and your rolling pin. Roll it out quickly into a rectangle, about 1cm / 0.4 inch thick. Fold the top third of the pastry down, then the bottom third up. Rotate the dough 90 degrees..
12. Repeat it. Repeat rolling, tri-folding, and turning 3 more times. (total 4 times).
13. Finally, roll it out into a 1.5 cm / 0.6 inch thick (about 10 x 18 cm / 4 x 7 inch rectangle). Wrap it with plastic wrap and let it sit in a freezer for 30-40 mins. Preheat the oven to 220 ℃ / 428 F..
14. 30-40 mins later, cut off 4 sides thinly to make straight. Cut it into 8 equals. You should flour your knife lightly to cut cleanly..
15. Place them on a baking sheet lined with parchment paper so as not to touch the cut section. Stir 1 tsp milk and egg yolk until smooth. Brush the top with the egg wash so as not to drip on the sides..
16. Turn down the oven to 200 ℃ / 392 F and bake it for 18-20 mins until golden brown. Thank you!.