Pumpkin scones
These Australian-born scones are reminiscent of Queensland, where the popular Queensland Blue pumpkin grows. A very tasty treat!
Ingredients
Serves: 6
- 4 tablespoons softened butter
- 4 tablespoons caster sugar
- 1 egg
- 250g pumpkin puree
- 4 tablespoons milk
- 250g self raising flour
- 2 tablespoons milk
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.
Pumpkin puree...
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.
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Reviews & ratings
Average global rating:
(24)
Reviews in English (22)
Just wondering tho, what can u substitute for self raising flour, how much b.powder i mean. - 01 Dec 2013
These were good and very easy to make! I did add 2 tsp pumpkin pie spice (and I might go with even more next time), substituted brown sugar for half the white and sprinkled vanilla sugar on top. Thanks for the recipe! - 10 Oct 2007 (Review from Allrecipes US | Canada)
Thanks for the wonderful recipe! As suggested I added some spices to the dough--cinnamon and ginger--and for fun stirred in some chocolate chips. This would also probably be very good with some candied ginger and/or dried cranberries in the mix. Just the thing for a rainy fall afternoon! - 20 Oct 2007 (Review from Allrecipes US | Canada)