Curd-Filled Pumpkin Scones

Lush, fragrant, they will not leave anyone indifferent. Excellent scones for morning tea or coffee.
cook time: 2h 20 min
Miles Denholm
Curd-Filled Pumpkin Scones

Nutrition Facts (per serving)

236
Calories
10g
Fat
27g
Carbs
7g
Protein

Ingredients (16 portions)

Basic:

Salt 1 tsp
Sugar 1.5 tbsp
Wheat flour 500 g
Butter 30 g
Milk 0.75 cup
Eggs 1 pc
Sour cream 2 tbsp
Pumpkin (raw pumpkin is used) 400 g
Cottage cheese 150 g
Margarine 100 g
Fresh yeast 30 g

Recipe instructions

Step 1

Step 1
Prepare pumpkin puree. To do this, grind the pumpkin pulp in a blender or grate it on a fine grater.

Step 2

Step 2
Sift the flour into a cup, grate the margarine, mix with the flour.

Step 3

Step 3
Add grated pumpkin.

Step 4

Step 4
Dissolve the yeast in warm milk, add sugar (1.5 tablespoons), a little flour, when the yeast rises, mix with the main mass.

Step 5

Step 5
Add salt and knead the dough. It may take more or less flour; as soon as the dough stops sticking to your hands, do not add more flour. Place in a warm place for about an hour until the dough doubles in size (I put the dough in a plastic bag)

Step 6

Step 6
While the dough is rising, prepare the filling. Mix cottage cheese, sour cream and sugar (1 tablespoon), grind thoroughly so that there are no lumps.

Step 7

Step 7
Roll out the finished dough into a layer, grease with curd filling, roll, cut into pieces, form buns. I got 16 buns.

Step 8

Step 8
Place the buns on a greased baking sheet, brush with beaten egg, I sprinkled some of the buns with poppy seeds. Let the buns rise for 15-20 minutes. Bake in the oven at 200 degrees for 20-25 minutes. Look at your oven.

Step 9

Step 9
Check readiness with a wooden skewer. Grease the finished buns with a piece of butter.

Step 10

Step 10
Place the buns on a plate; they are delicious warm or the next day. Bon appetit!

Additional rubrics

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