Pumpkin Scones

Name: Pumpkin Scones
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Cuisine: Australian
Ingredients: 250 g queensland blue or kent pumpkin; 30 g Unsalted butter; 60 g caster sugar; 1 large Egg; 300 g self-raising flour; 0.25 tsp Ground nutmeg; 0.25 tsp Ground cinnamon; 0.25 tsp fine salt; 30 ml full-cream milk

Golden, cloud-soft scones made with sweet pumpkin puree and warm spice, baked tall and served warm with lashings of butter.

🇦🇺Australia· Queensland

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 12
Difficulty: Easy
Calories: 145 kcal

Ingredients

0 of 9 gathered

Servings

250 g queensland blue or kent pumpkin — peeled and cut into small dice
30 g Unsalted butter — softened at room temperature
60 g caster sugar — approx 1/4 cup
1 large Egg — at room temperature
300 g self-raising flour — plus extra for dusting
¼ tsp Ground nutmeg — freshly grated preferred
¼ tsp Ground cinnamon — ground
¼ tsp fine salt — table salt
30 ml full-cream milk — plus 1 tbsp extra for brushing

Equipment

•saucepan
•potato masher
•mixing bowl
•baking tray
•5 cm round scone cutter
•pastry brush

Nutrition

Per serving, approximate

Calories: 145 kcal
fat: 3.2 g
carbs: 25 g
fibre: 1.2 g
protein: 3.5 g
calories: 145 kcal

Instructions

1
Boil or steam the diced pumpkin until completely tender, then drain thoroughly in a colander.
2
Mash the warm pumpkin until completely smooth, then set aside to cool completely.
3
Preheat your oven to 220C (200C fan-forced) and dust a flat baking tray with flour.
4
Beat the softened butter and caster sugar in a large bowl until pale and creamy.
5
Add the egg to the butter mixture and beat well until combined.
6
Stir in the cooled pumpkin mash until evenly blended into the mixture.
7
Sift in the self-raising flour, ground nutmeg, cinnamon, and salt.
8
Mix gently using a flat-bladed knife until a soft, slightly sticky dough forms.
9
Turn the dough onto a floured surface and pat down gently to 2 cm thickness.
10
Cut rounds with a floured cutter using a straight downward push without twisting.
11
Arrange scones touching side-by-side on the prepared baking tray and brush tops lightly with milk.
12
Bake for 12 to 15 minutes until well risen, golden, and hollow-sounding when tapped.

Chef's tips

Steam or microwave the pumpkin rather than boiling in excess water so the puree stays dry. Never twist the scone cutter as this seals the edges and prevents an even rise. Placing the scones touching each other on the baking tray helps them climb upwards rather than spreading outward.

Ingredient substitutions

Queensland Blue pumpkin → butternut pumpkin or canned pure pumpkin puree
self-raising flour → 300 g plain flour mixed with 3 tsp baking powder
full-cream milk → soy milk or oat milk

Storage

Store cooled scones in an airtight container lined with a clean tea towel for up to two days.

Reheating

Warm whole scones in a 180C oven for 5 minutes to restore their soft crumb and crust.

Common mistakes to avoid

•Adding hot pumpkin puree to the butter, which melts the fat and makes scones heavy.
•Overworking the dough with your hands instead of bringing it together quickly and lightly.
•Twisting the cutter, which stops the scones from rising straight and tall.

Serving suggestions

Serve warm, split open with cold salted butter.Top with whipped double cream and a dollop of strawberry jam.Pair with a hot pot of black billy tea or English breakfast tea.