A twist on the classic pumpkin scone
Ingredients
- 1 kg White Wings Self Raising Flour
- 500 mL Lemonade
- 200 g Grated Pumpkin
- 800 g Veal Fillet (Slice 80g for each scone)
- 80 g Horseradish Cream
- 50 g Kibbled Pepper
- 240 g Spanish Onions (approx. 2 per 10 serves)
- 50 mL Red Wine
- 50 mL Balsamic Vinegar
- 75 g Brown Sugar
- 2 g Salt
- 1 g Pepper
Method
Step 1
Take your grated pumpkin and steam it for two minutes to draw out the colour and flavour of the pumpkin.
Step 2
Add the White Wings Self Raising Flour into a mixing bowl with a pinch of salt and pepper, the grated pumpkin and lemonade to provide aeration.
Step 3
Knead the mix gently together using your fingers – be careful not to work the dough too much as scones will go hard and lose their aeration.
Step 4
Roll out nice even balls from the mix so that they all cook the same. Sprinkle with flour and place in the oven at 180 degrees C for 20 minutes.
Step 5
To make the onion relish, add the onion and brown sugar into a pan with the balsamic vinegar and wine. Reduce over the stove until onion is caramelised.
Step 6
Coat the Veal in the horseradish cream, and roll in the kibbled pepper before adding to a hot pan with olive oil to seal all sides ensuring an even golden colour.
Step 7
Place veal into an oven on 180 degrees C for 10 minutes, then while you slice your scones.
Step 8
Once veal is rested (10 minutes) , slice into medallions and add to the scones and onion relish – drizzle with the red wine sauce and season with salt and pepper.
