{"id":1555,"date":"2010-07-25T16:47:58","date_gmt":"2010-07-25T08:47:58","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=1555"},"modified":"2010-09-05T17:57:53","modified_gmt":"2010-09-05T09:57:53","slug":"pumpkin-scones","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/pumpkin-scones\/","title":{"rendered":"Pumpkin scones"},"content":{"rendered":"

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I’ve never considered myself a technical genius or one to share the intimacies of my life with the rest of the world.\u00a0 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.\u00a0 Trying to get more efficient at\u00a0updating my facebook page<\/a>\u00a0is enough for me right now. \u00a0I don’t even have a twitter account.\u00a0 I know what you’re thinking, sacriledge in this day and age but it is not my thing.\u00a0\u00a0<\/p>\n

I do find facebook great for keeping up with friends and for sharing links to my pages.\u00a0 One of my friends recently posted on my wall that she would like a good pumpkin scone recipe and wondered if I had one.\u00a0 To be honest, I have never made pumpkin scones in my life.\u00a0 But never being one to let a challenge go by I invested some time into researching the humble pumpkin scone.\u00a0 I found out that they were cemented into Australia’s culinary fare by Florence Bjelke-Petersen (or Lady Flo as she\u2019s known), a Queensland senator during the late 80s and early 90s and wife of former Queensland premier Sir Joh.\u00a0\u00a0 During her time as a senator she became well-known for her pumpkin scones, her reputation for them rivalling that of her political career. \u00a0\u201cI hope they remember me first for being a senator, who just happened to make pumpkin scones,\u201d\u00a0commented Florence.\u00a0\u00a0\u00a0<\/p>\n

I also found that there are several different methods to make these little morsels.\u00a0 My childhood memories of creating scones were about standing over a big bowl,\u00a0rubbing the butter into the flour with my hands and I remember that they always seemed to turn out great.\u00a0 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.\u00a0 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.\u00a0<\/p>\n

I hope you like these as much as my family did.\u00a0<\/p>\n

pumpkin scones (recipe by Fiona at Food 4 Thought)
\nmakes\u00a012 scones <\/span>\u00a0<\/p>\n

Ingredients
\n<\/span>250g (8ozs) peeled jarradale or queensland blue pumpkin, cut into 2cm pieces
\n300g (2 cups) self-raising flour
\n2 tablespoons\u00a0caster (superfine) sugar
\n1\/2 teaspoon cinnamon
\n<\/em>1\/2 teaspoon nutmeg
\ngood pinch of salt\u00a0
\n70g (5 tablespoons) cold butter, cut into 1 cm cubes
\n60ml (1\/4cup\/3 tablespoons) milk
\n1 egg
\nfor brushing, extra milk
\nto serve,\u00a0butter
\n\u00a0
\nPreparation
\n<\/span>Preheat the oven to 200\u00b0C (400\u00b0F\/Gas 6).\u00a0\u00a0<\/p>\n

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. \u00a0Cool, then mash with a fork.\u00a0 You should have approximately 3\/4 cup of mashed pumpkin.\u00a0 Set aside.\u00a0<\/p>\n

Into a large bowl, sift flour, sugar, salt and spices.\u00a0 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.\u00a0 In a small bowl, whisk the milk and egg together, add this to the cold pumpkin and mix to combine.\u00a0 Make a well in the centre of the flour\u00a0and pour the pumpkin mixture into it.\u00a0 With a flat blade knife cut through the pumpkin and flour to combine.\u00a0 Do not over work the mixture.\u00a0 Once it is just combine, tip this onto a floured workbench and sprinkle with additional flour.\u00a0 Using your hands, knead gently until the mixture comes together but is still a little sticky.\u00a0 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\u00a0oven tray. \u00a0Collect\u00a0scraps and press together, repeat the process. \u00a0Brush tops with milk and bake until golden and sound hollow when tapped (10-15 minutes). Serve hot or at room temperature with butter.<\/p>\n

My\u00a0tips\/alterations:<\/span>\u00a0 *You can prepare the pumpkin the night before, cover and refrigerate until you make the scones.\u00a0 *My Nanna and my\u00a0Mum always told me the key to making light and soft scones was\u00a0to rub the butter into the flour with your hands;\u00a0don’t overwork the mixture and cut the wet and dry ingredients together with a flat blade knife.\u00a0 *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.\u00a0 Just keep\u00a0adding and kneading in the flour until you can just handle it.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

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ease: 9\/10.<\/strong>\u00a0Get the kids to help with rubbing the butter into the flour.
\nprep time:<\/strong> 15mins <\/strong>
\ncooking time: 30mins. <\/strong>\u00a0Including the cooking of the pumpkin
\ntotal:\u00a045mins\u00a0<\/strong><\/p>\n

taste: 8\/10.<\/strong>\u00a0 We\u00a0served these exactly as suggested, warm with butter.\u00a0 They had a crunchy outside, soft, light and fluffy inside and great flavour.\u00a0 The cinnamon and nutmeg work well with the pumpkin and\u00a0there\u00a0is just a hint of the pumpkin flavour but not enough to turn the kids off eating them.\u00a0 An afternoon tea saw almost the whole batch demolished.\u00a0<\/p>\n

I want to thank Maryam for asking for a good pumpkin scone recipe.\u00a0 I think this is it. \ud83d\ude42<\/p>\n

would I make it again:\u00a0 Definitely.<\/strong><\/p>\n

Some of the recipes that inspired me:<\/p>\n

Pumpkin scones – Gourmet Traveller<\/a><\/p>\n

Pumpkin scone recipe – scones.org.uk<\/a><\/p>\n

Starbucks pumpkin scones – Meemos Kitchen<\/a><\/p>\n

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