Homemade pumpkin scones are a delicious twist on the regular scones, loaded with hidden vegetables. This classic recipe is perfect for afternoon tea topped with butter or strawberry jam and cream, served with a hot cuppa.
Pumpkin Scones
Pumpkin scones were made famous by Australian senator and wife of the Queensland premier, Lady Flo Bjelke-Petersen. She shared her famous pumpkin scone recipe with the Australian Women’s Weekly readers in 1981.
If you haven’t tried them, then you must. They are soft, though not sweet or not too savoury either. They are delicious when served warm with a little butter.
The main ingredient of these scones, of course, is the pumpkin. There are so many different varieties of pumpkins these day, but the best pumpkin to use in the Queensland Blue. Easy to grow, with dark grey to blue ribbed skin and bright orange flesh, these pumpkins are a lovely heirloom pumpkin to grow.
Another well known pumpkin that can be used in the Jap pumpkin, otherwise known as the Kent pumpkin.
Preparing the Pumpkin
To make pumpkin scones, the first thing that you will need to prepare is the mashed pumpkin as it needs to be cold to be used to make scones.
Making mashed pumpkin is easy. You will need to:
- Remove the peel and seeds from the pumpkin.
- Cut pumpkin into small chunks and boil for 10 to 15 minutes or until very tender. For 1 cup of mashed pumpkin, you will need approximately 250 to 300g of diced pumpkin.
- Once soft, drain and then mash the pumpkin.
- Place in a bowl and wait until it is completely cold before beginning the scones.
To make pumpkin scones, you will need:
- 1 cup Cold Mashed Pumpkin
- 2 ½ cups Self Raising Flour, sifted
- 60g Butter
- 1 Egg
- ¼ cup Brown Sugar
- ½ tsp Cinnamon
Making Pumpkin Scones
Preheat oven to 200˚C.
Line a lamington tray with baking paper.
Add the butter to a medium mixing bowl and beat until soft.
Mix in the cold mashed pumpkin, the egg and the cinnamon.
Add the sugar to the butter and mix.
Slowly, fold through the sifted flour with a blunt knife until combined. The dough should hold together and will be slightly sticky but manageable.
The moistness of the mashed pumpkin can be variable, so you may need to adjust the ingredient quantities at this stage. If it is too wet, add a little more sifted flour. If the dough is too dry, add a little milk.
Turn the dough onto a floured board and gently knead.
Lightly flour a rolling pin and roll out the dough into a rectangle that is about 1′ thick.
Use a scone cutter or glass cup to cut the dough into small circles. To prevent sticking, dip the cutter or cup into flour after each circle.
Place about 1cm apart on prepared tray.
Brush the tops of the scones with milk.
Bake at 200˚C for 15 minutes, or until golden.
Variations
- If you don’t have any brown sugar on hand, you can make some or you can use caster sugar.
- Instead of cinnamon, try ground nutmeg or mixed spice
- You could use margarine instead of butter, I just prefer to use butter
- It is best to use cold butter in this recipe as you don’t want it to melt too much before the scones reach the oven
- If you don’t have Self-raising flour, you can use 1 teaspoon of baking powder for every ½ cup of plain flour
More Pumpkin Recipes
- Pumpkin and Blueberry Bread
- Pumpkin Banana Bread with Chocolate Chips
- Pumpkin, Feta and Rocket Salad
- Pumpkin Soup
- How to Dehydrate Pumpkin & Make Pumpkin Powder
- Pumpkin Slime Activity
Pumpkin Scones
Simple Living. Creative LearningIngredients
Mashed Pumpkin
- 250-300 g Pumpkin
Pumpkin Scones
- 1 Cup Cold, Mashed Pumpkin
- 2 ½ Cups Self Raising Flour Sifted
- ¼ Cup Butter
- 1 Egg
- ¼ Cup Brown Sugar
- ½ tsp Cinnamon
Instructions
Mashed Pumpkin
- Remove the peel and seeds from the pumpkin.
- Cut pumpkin into small chunks and boil for 10 to 15 minutes or until very tender. For 1 cup of mashed pumpkin, you will need approximately 250 to 300g of diced pumpkin.
- Once soft, drain and then mash the pumpkin.
- Place in a bowl and wait until it is completely cold before beginning the scones.
Pumpkin Scones
- Preheat oven to 200˚C.
- Line a lamington tray with baking paper.
- Add the butter to a medium mixing bowl and beat until soft.
- Mix in the cold mashed pumpkin, the egg and the cinnamon.
- Add the sugar to the butter and mix.
- Slowly, fold through the sifted flour with a blunt knife until combined. The dough should hold together and will be slightly sticky but manageable.
- The moistness of the mashed pumpkin can be variable, so you may need to adjust the ingredient quantities at this stage. If it is too wet, add a little more sifted flour. If the dough is too dry, add a little milk.
- Turn the dough onto a floured board and gently knead.
- Lightly flour a rolling pin and roll out the dough into a rectangle that is about 1' thick.
- Use a scone cutter or glass cup to cut the dough into small circles. To prevent sticking, dip the cutter or cup into flour after each circle.
- Place about 1cm apart on prepared tray.
- Brush the tops of the scones with milk.
- Bake at 200˚C for 15 minutes, or until golden.
Notes
- If it is too wet, add a little more sifted flour.
- If the dough is too dry, add a little milk.
Nutrition
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
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