Lady Florence Bjelke-Petersen's Famous Pumpkin Scones - Australi

"I have heard nothing but rave reviews about these scones my entire life! Flo Bejelke-Petersen is a bit of an Australian Icon and has an amazing reputation for her cooking skills. I am yet to try this recipe but look forward to doing so in the very near future. Look out for my review once I do! :)"
 
Download
photo by mersaydees photo by mersaydees
photo by mersaydees
Ready In:
35mins
Ingredients:
6
Yields:
15 scones
Advertisement

ingredients

Advertisement

directions

  • Beat together butter, sugar and salt with electric mixer.
  • Add egg, then pumpkin and stir in the flour until just combined.
  • Turn on to floured board and cut into squares.
  • Place in tray on top shelf of very oven, 225-250c for 15-20 minutes.

Questions & Replies

default avatar
  1. ferryal
    What temp to Fahrenheit, 450?
     
Advertisement

Reviews

  1. Chef spo_rt
    These are excellent scones. Light and fluffy. I did have some problems with the moisture content of the pumpkin, requiring closer to 3 cups of flour to bring the dough together, but the end result was still very nice. I also added some nutmeg to the mixture and sprinkled over the scones before baking. The smell in the kitchen was divine.... Looking forward to a cup of coffee and some scones. Thanks spo_rt :)
     
  2. kchastonk
    Had plenty of pumpkins and looked up a recipe and found this one. So I made two trays of scones and oh boy! They're so yummy and very soft! Thank you for sharing this recipe, I have bookmarked it on my favourite recipes. Highly recommend it.
     
  3. nancyaar
    We sometimes add chocolate chips on special mornings, and two of us can eat the whole batch before evening!
     
  4. Janelle767
    These are fabulous scones, I have made them a number of times now with fresh pumpkin. Easy to make and taste delicious! Always a hit with the flatmates, so I tend to double the recipe so that there are plenty for everyone. I do add some cinnamon and nutmeg to the mixture to add a bit more flavour. They are great right out of the oven with some jam or butter, or on their own. They go a bit dry once cooled, so best eaten when still warm!
     
  5. idarefsky
    As I am gluten and dairy free, my result isn't exactly what becwil75 had in mind. But it was still great. I used a flour mix , (corn starch, potato starch, corn flour, rice flour and sorghum.) next time I will add some fiber and use less sugar,a little more salt and a little lemon peel. The lemon peel because g.f.flours tend to need more flavor, not becuse I think the recipe in general is lacking. Reminded me of the pumpkin scones of my childhood in Oz. Thanks!
     
Advertisement

RECIPE SUBMITTED BY

I LOVE to cook but unfortunately my stepl-sons don't like sweets all that much, so my baking urges have to be raigned in! My favourite dinner meal is Roast Pork with loads of roast vegies :) I love to entertain and do so as often as possible! I was introduced to this website last night, 2 May 2008 by a lovely lady I met at a Tupperware Customers house. I am looking forward to sharing many cooking experiences :) PS: I am also a Tupperware Demonstrator and Usana Associate :)
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes