About this recipe:These Australian-born scones are reminiscent of Queensland, where the popular Queensland Blue pumpkin grows. A very tasty treat!
4 tablespoons softened butter
4 tablespoons caster sugar
250g pumpkin puree
4 tablespoons milk
250g self raising flour
2 tablespoons milk
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Method Prep:15min › Cook:15min › Extra time:15min › Ready in:45min
Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.
Cream together butter and sugar, then beat in egg, pumpkin puree and 4 tablespoons milk until smooth. Stir in flour until a dough forms, then knead a few times on a well floured surface until the dough holds together. Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk.
Bake in the preheated oven until golden brown on top and bottom, 10 to 15 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.