Beauregard Kumara and Pistachio SconesPrint this recipe
A perfect scone to whip up for a weekend lunch with the family.
Submitted by Sharon
1 tbsp butter
1/2 cup sugar
1 cup Beauregard kumara, cooked and mashed
2 cups self raising flour
large pinch salt
2 tbsp milk
1/2 cup chopped pistachio nuts (or nuts of your choice)
Cream the butter and sugar until light and fluffy. Add egg and beat well. Stir through kumara, sifted flour and salt. Knead lightly and cut into 4cm squares or rounds using a cookie cutter. Place the scones close together on a greased baking tray, brush the tops with a little milk and sprinkle the pistachio nuts. Press the top of scones to ensure the nuts stay on during cooking.
Bake in a 180 degrees Celsius oven for 15 minutes or until well risen and golden.
Serve hot with butter and selection of toppings.