Categories

A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.

Pumpkin scones

  

 

 

 

 

 

 

 

 

 

 

I’ve never considered myself a technical genius or one to share the intimacies of my life with the rest of the world.  Don’t get me wrong, I love sharing my food blog and cooking journey with anyone who is happy to read about it, I am just challenged by the many and varied methods of communication these days.  Trying to get more efficient at updating my facebook page is enough for me right now.  I don’t even have a twitter account.  I know what you’re thinking, sacriledge in this day and age but it is not my thing.  

I do find facebook great for keeping up with friends and for sharing links to my pages.  One of my friends recently posted on my wall that she would like a good pumpkin scone recipe and wondered if I had one.  To be honest, I have never made pumpkin scones in my life.  But never being one to let a challenge go by I invested some time into researching the humble pumpkin scone.  I found out that they were cemented into Australia’s culinary fare by Florence Bjelke-Petersen (or Lady Flo as she’s known), a Queensland senator during the late 80s and early 90s and wife of former Queensland premier Sir Joh.   During her time as a senator she became well-known for her pumpkin scones, her reputation for them rivalling that of her political career.  “I hope they remember me first for being a senator, who just happened to make pumpkin scones,” commented Florence.   

I also found that there are several different methods to make these little morsels.  My childhood memories of creating scones were about standing over a big bowl, rubbing the butter into the flour with my hands and I remember that they always seemed to turn out great.  So when some of the recipes I viewed told me to cream the butter and sugar I felt it was the wrong thing to do even if I loved the ingredients that they had used.  I finally decided that the only way to get what I wanted was to make it up myself by taking the pieces from each recipe that I liked. 

I hope you like these as much as my family did. 

pumpkin scones (recipe by Fiona at Food 4 Thought)
makes 12 scones
 

Ingredients
250g (8ozs) peeled jarradale or queensland blue pumpkin, cut into 2cm pieces
300g (2 cups) self-raising flour
2 tablespoons caster (superfine) sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
good pinch of salt 
70g (5 tablespoons) cold butter, cut into 1 cm cubes
60ml (1/4cup/3 tablespoons) milk
1 egg
for brushing, extra milk
to serve, butter
 
Preparation
Preheat the oven to 200°C (400°F/Gas 6).  

Place pumpkin in a steamer over a saucepan of boiling water, cover and steam until tender (about 10 minutes), then transfer to an oven tray and bake for 10 minutes to dry out.  Cool, then mash with a fork.  You should have approximately 3/4 cup of mashed pumpkin.  Set aside. 

Into a large bowl, sift flour, sugar, salt and spices.  Add cubes of butter and use a fork or your hands to break/rub the butter into the flour to create a fine crumbly mixture.  In a small bowl, whisk the milk and egg together, add this to the cold pumpkin and mix to combine.  Make a well in the centre of the flour and pour the pumpkin mixture into it.  With a flat blade knife cut through the pumpkin and flour to combine.  Do not over work the mixture.  Once it is just combine, tip this onto a floured workbench and sprinkle with additional flour.  Using your hands, knead gently until the mixture comes together but is still a little sticky.  Flatten or roll out until approximately 2cm thick, using a 5.5cm-diameter cutter dipped in flour, cut rounds (without twisting cutter) from dough and transfer to a lightly greased or lined oven tray.  Collect scraps and press together, repeat the process.  Brush tops with milk and bake until golden and sound hollow when tapped (10-15 minutes). Serve hot or at room temperature with butter.

My tips/alterations:  *You can prepare the pumpkin the night before, cover and refrigerate until you make the scones.  *My Nanna and my Mum always told me the key to making light and soft scones was to rub the butter into the flour with your hands; don’t overwork the mixture and cut the wet and dry ingredients together with a flat blade knife.  *When you tip the mixture onto the bench you will need to have a bit of flour on hand as this is a sticky batter.  Just keep adding and kneading in the flour until you can just handle it.        

 

 

 

 

 

 

 

 

 

 

 

ease: 9/10. Get the kids to help with rubbing the butter into the flour.
prep time: 15mins
cooking time: 30mins.  Including the cooking of the pumpkin
total: 45mins 

taste: 8/10.  We served these exactly as suggested, warm with butter.  They had a crunchy outside, soft, light and fluffy inside and great flavour.  The cinnamon and nutmeg work well with the pumpkin and there is just a hint of the pumpkin flavour but not enough to turn the kids off eating them.  An afternoon tea saw almost the whole batch demolished. 

I want to thank Maryam for asking for a good pumpkin scone recipe.  I think this is it. 🙂

would I make it again:  Definitely.

Some of the recipes that inspired me:

Pumpkin scones – Gourmet Traveller

Pumpkin scone recipe – scones.org.uk

Starbucks pumpkin scones – Meemos Kitchen

 

8 comments to Pumpkin scones

  • Once you acquire a Twitter account, productivity is allllll downhill from there. Resist! Leaves less time for baking treats, anyways 🙂
    Will need to try your new pumpkin scones recipe. Made the old CWA recipe, but it lacked flavour. I suspect the absence of spices was the culprit. Can’t wait for one of these with butter

  • I love the idea of these pumpkin scones. I think I need to make these this weekend instead of muffins. Beautiful presentation!

  • Beautiful scones and your photos are fantastic.

    I’d love for you to submit one of your beautiful photos, and a link to your post, to my new baking photo gallery showcasing the best baking, sweets and desserts on the web.

  • You are so kind. I will add some photos. Thanks for leaving a comment! 🙂

  • Thank you so much for the complement regarding the presentation, I try really hard to make things look delicious too. I hope you enjoy these.

  • I love the simplicity of making scones! I’ve only made them once, but was surprised at how little effort I had to put in to get a great final product! Your variation definitely looks tasty and I look forward to trying it!

  • Mel B

    Thanks for sharing this delicious recipe, I made them this afternoon and they were fabulous 🙂

  • Hi Mel, Thanks so much for your comment. These are one of my favourite scones. I love the spices and the texture. I am so glad you enjoyed them too. Fiona

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

  

  

  

*