Pumpkin Scones

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5 from 2 votes

The tried, tested and loved recipe for classic Australian Pumpkin Scones.

Prep Time10

Cook Time12

Total Time22

Course: Snack

Cuisine: Australian

Servings: scones

Calories: 128kcal

Author: Libby Hakim

Equipment

electric hand mixer
cake tin (or any baking dish with higher sides)

Ingredients

1 cup mashed pumpkin (cold) (Queensland Blue or Kent Pumpkin work well)
20 grams butter
½ cup sugar
1 egg
2 cups SR flour (or 2 cups plain/all purpose flour plus 4 teaspoons baking powder)
1 pinch salt
little milk (for brushing tops of scones)

Instructions

Pre-heat oven to 200 degrees celsius/390 degrees fahrenheit (fan-forced) and grease the tin.
Beat butter, sugar and salt with an electric hand mixer for a few minutes.
Add egg and beat again for one minute.
Add pumpkin and mix on lowest speed until combined.
Fold through sifted flour with a blunt knife until combined.
Turn dough onto a floured surface and shape into a rectangle about 1 inch thick. Using a 5-6 cm scone cutter, cut out circles.
Place circles about ½ - 1cm apart on the greased tray.
Brush tops of each circle with milk.
Bake for 12-15 minutes or until a pale golden colour on top.
Allow to cool for a minute or two in the tray before turning out into a clean tea towel placed on a cooling rack. Wrap in the tea towel and – if possible – serve while still warm with butter.

Notes

Storing: Once completely cooled, place them in an airtight container and they will last a day or two. Fresh is best here, though. They really are great straight from the oven or eaten within a few hours.

Freezing: They freeze well. Once completely cooled, wrap them individually in plastic food wrap and then place in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tips:

The scone dough should hold together and be slightly sticky but manageable once you turn it out onto a floured surface.
If your mixture is too sticky and wet, add a little extra flour.
If the mixture is too dry, add a little milk.
For super soft scones, do NOT knead - just handle the dough gently while shaping into a rectangle.

Nutrition

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