Autumn is the season for some beautiful foods. Apples come into their own with their deep, red blush and snow white crunch, figs bulge with promise, eggplants shine from market shelves and root vegetables such as carrot, parsnip and turnip join the party, adding flavour to soups and stews.
But best of all, autumn is the season for pumpkin. Pumpkin soup, pumpkin stew, pumpkin curry, pumpkin pie — tasty and nutritious, pumpkins are one of those versatile fruits that can be added to almost any recipe for an instant flavour and vitamin hit.
If you’re looking for a way to use up any leftover pumpkin then this is the recipe for you. Made famous by Florence Bjelke-Peterson (known simply as "Lady Flo"), a Queensland senator during the late '80s whose pumpkin scones rivalled her reputation in politics, the humble pumpkin scone is an Australian staple. Your grandma probably made them when you were a kid — sometimes savoury, this recipe is for the sweet kind that goes perfectly with jam and cream.
So as the days grow cooler and you are drawn to hot tea, comfy blankets and cozy afternoons in, it’s time to treat yourself with a batch of home-baked pumpkin scones.
Recipe adapted from Lady Flo and the Country Women’s Association
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