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Print this Recipe    Pawpaw

Paw Paw Scones

1 tablespoon butter
1/2 cup sugar
1 egg
300 ml (10 oz) pawpaw puree
2 to 2 1/2 cups self-raising flour

Cream butter and sugar, add egg. Beat well. Add paw paw and mix
well. Fold in sifted flour to make stiff dough. Turn onto floured
board and cut with cutter dipped in flour. Bake in hot oven 230C/450F
until brown, 15 to 20 minutes.

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