My version of a recipe made famous by the wife of a former Queensland premier.
- Ready In:
- 2 cups self raising flour
- 1 tablespoon butter
- 1 tablespoon sugar
- 3⁄4 cup cooked and mashed pumpkin
- 1 egg, beaten
- 1 tablespoon milk, if required
- Heat the oven to 220°C.
- Rub the butter into the flour with your fingertips.
- Add the sugar, pumpkin and egg, then the milk if you need it.
- Turn the dough onto a lightly floured board and knead until smooth.
- Roll out 2cm thick.
- Using a knife, cut into 12 scones.
- Place on a tray, and brush the tops with milk.
- Place in the top half of your oven and bake at 220°C for 10-15 minutes until brown.
- Allow them to cool a little, then serve with butter.
MY PRIVATE NOTES
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Jan I really enjoyed these today. I used fresh pumpkin from my garden that I am getting ready fror the freezer. These came out light and fluffy and I really enjoyed them. I did follow other suggestions with a smidge more sugar after the first batch for the sweet tooth I own.I also added some crushed walnuts to that same 2nd batch. Really good and light. Made for AUS/NZ Swap Nov2010
Okay, despite the low sugar content, I was hoping they'd be sweeter and admit to feeling I'd wasted my pumpkin - at first. (We put smart balance and brown sugar on them to make a delectable treat.) I think they just weren't quite what I was expecting. The next day, I tried the leftovers again. Knowing they were not super sweet, I was able to appreciate the flavor and really enjoyed them. I will be making them again. I did use oil insteadf of butter and honey (2TBs) instead of sugar.
These scones were nice and moist, but I can't say that they tasted much like pumpkin(and I used 1 cup instead of 3/4). I also added 1tsp of cinnamon and 1tsp of vanilla. Next time I would maybe add a bit of fresh ground nutmeg, and more cinnamon. I did, however like that they weren't too sweet---and were fairly low in calories! Thanks!