A tasty and easy pumpkin scone recipe that can be prepped in advance, frozen, and then placed straight into your children’s school lunch boxes.
I love pumpkin scones, ooh I love any scone really! I often make a batch, we have them fresh for afternoon tea and then I freeze the rest to pop in the kid’s lunchboxes.
To freeze, cut fresh scones in half, spread with margarine and your favourite spread (ie. honey) then place the halves back together and freeze in an airtight container for up to four weeks. It’s then a matter of simply placing the frozen scone directly in the lunchbox, and by morning tea time it will be defrosted.
For more freezer-friendly recipes – perfect for school lunches! – check out my Lunch Box Recipe Cookbook.
- 1 tablespoon butter
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 egg
- 1 cup mashed pumpkin (cold)
- 2 cups SR flour
- Beat together butter, sugar and salt with electric mixer
- Add egg and pumpkin, mix
- Stir in the flour
- Spoon large heaped spoons of dough onto trays, giving enough room for spreading during cooking
- Bake in a very hot oven 220C for 15-20 minutes
By Kat – The Organised Housewife
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