Feel like something a little special this afternoon? Celebrate autumn with these delicious country pumpkin scones.
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.
Love a pumpkin-based dessert? Try this recipe for perfect pumpkin pie >>
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.
Home-made pumpkin scones
Recipe adapted from Lady Flo and the Country Women’s Association
- 1 tablespoon of butter
- 1 cup of caster sugar
- 1 egg
- 1 cup of cooled, mashed pumpkin
- 1 tablespoon of mixed spice
- 4 cups of self raising flour (plus a little more for dusting)
- Cream the butter and the sugar, then stir in the egg and the mashed pumpkin.
- Sift the flour and the spice into the bowl with the pumpkin mixture and stir until combined. The mixture will start to thicken after a few turns with the spoon so don’t be afraid to get your hands in there to knead it lightly.
- Turn the scone mixture out onto a floured board and gently pat it out until it is about an inch thick. Cut circles out of the dough using a floured glass and place onto a baking tray lined with greaseproof paper.
- Put scones in a hot oven — approximately 200 degrees C — for around 15 minutes or until they sound hollow when tapped.
- Serve warm with jam and cream.