Pumpkin Scones Recipe | Easy Aussie Scones

How to make the original pumpkin scones from Lady Florence Bjelke-Petersen. Use Kent (Jap) Pumpkin for the most delicious pumpkin scones you'll ever taste and they are perfect for morning or afternoon treat.

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Recipe

1 tbsp soft unsalted butter (15g)
½ cup caster sugar (110g)
¼ tsp salt
1 egg (50g)
1 cup mashed pumpkin (cold) (279g)
2 cups self-raising flour (370g)

Method

Preparing the Dough:

Preheat the oven: Get your oven started by preheating it to 220°C (425°F) for a normal bake. This ensures the scones bake properly and develop a nice rise.

Cream the butter and sugar: In a bowl, use a hand mixer to cream together the sugar, salt, and softened butter. This step incorporates air into the mixture, resulting in lighter and fluffier scones.

Incorporate the egg and pumpkin: Once the sugar mixture is light and fluffy, add the egg and whisk for 30 seconds until well combined. Then, add the canned pumpkin puree and whisk it in until evenly distributed throughout the mixture.

Mix in the dry ingredients: Sift the flour into the wet ingredients. Use a spoon or spatula to gently fold the flour into the wet mixture until a soft dough forms. Avoid overmixing, which can make the scones tough.

Shaping and Baking the Scones:

Prepare the workspace: Lightly dust your work surface with flour to prevent the dough from sticking.

Shape the dough: Transfer the dough ball onto the floured surface and gently knead it a few times to form a smooth ball. Roll out the dough with a rolling pin to a thickness of about 2.5 cm (1 inch).

Cut the scones: Use a 5 cm (2-inch) round cookie cutter to cut out circles from the rolled-out dough. Re-roll any dough scraps and cut out additional scones until all the dough is used.

Arrange and bake: Place the cut-out scones close together on a baking tray. This allows them to rise and support each other during baking. Bake the scones in the preheated oven for 12 minutes, or until golden brown and cooked through.

Note: Enhance the pumpkin flavour with more spices like cloves, ginger, nutmeg, cardamom, a pinch of cayenne, Zest of orange, lemon, or lime.

For sweet mix-ins try chopped dark, milk, or white chocolate chips, chunks, or even a drizzle of melted chocolate. Maybe adding cranberries, raisins, chopped dried apricots, chopped, toasted walnuts, pecans, almonds, pumpkin seeds, or sunflower seeds.

What about a savoury twist with adding sharp cheddar, Parmesan, or goat cheese with added herbs fresh rosemary, thyme, or chives would create a savoury scone perfect for an afternoon snack.

Enjoy experimenting with your pumpkin scones!