Pumpkin scones
Pumpkin scones, from above
Non vegEggQueensland

Pumpkin scones

Soft golden scones made with mashed pumpkin. Queensland's teatime treat, butter essential.

35 minTime
5 gProtein each
mildSpice
A premier's wife's scones2 chapters · 1 min read

Make it your way

Grandma's wayScones made with mashed pumpkin, baked golden.
The original
199kcalsame
5 gproteinsame
1 gfibresame
35minutessame

Queensland pumpkin scones.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Pumpkincooked and mashed, cooled
Maida (all-purpose flour, plain flour)2½ cups
Baking powder1 tbsp
Butter2 tbsp, soft
Sugar2 tbsp
Egg1
Milk3 tbsp, plus extra to brush
Salta pinch

Method

4 steps
  1. 1Beat butter and sugar, then the egg and pumpkin.
  2. 2Fold in flour, baking powder and salt with a knife, adding milk to a soft dough.
  3. 3Pat 3 cm thick and cut rounds without twisting. Place close together on a tray and brush with milk.
  4. 4Bake at 220°C for 15 minutes until risen and golden.
Serve it like this

Serve warm split open with butter, or with jam and cream. Tea alongside.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Pumpkin scones: a bread or rice, a side, something to drink and something sweet.

On the side Pumpkin soup35 min
On the side Roast pumpkin salad45 min
To drink Masala chai10 min
To drink Flat white5 min
Something sweet Vanilla slice60 min
Sign up to send it to your cook