Selfmade pumpkin scones are a scrumptious twist on the common scones, loaded with hidden greens. This traditional recipe is ideal for afternoon tea topped with butter or strawberry jam and cream, served with a scorching cuppa.
Pumpkin Scones
Pumpkin scones have been made well-known by Australian senator and spouse of the Queensland premier, Woman Flo Bjelke-Petersen. She shared her well-known pumpkin scone recipe with the Australian Girls’s Weekly readers in 1981.
For those who haven’t tried them, then you will need to. They’re delicate, although not candy or not too savoury both. They’re scrumptious when served heat with slightly butter.
The primary ingredient of those scones, in fact, is the pumpkin. There are such a lot of completely different forms of pumpkins these day, however the very best pumpkin to make use of within the Queensland Blue. Simple to develop, with darkish gray to blue ribbed pores and skin and vibrant orange flesh, these pumpkins are a stunning heirloom pumpkin to develop.
One other well-known pumpkin that can be utilized within the Jap pumpkin, in any other case often called the Kent pumpkin.
Getting ready the Pumpkin
To make pumpkin scones, the very first thing that you will want to organize is the mashed pumpkin because it must be chilly for use to make scones.
Making mashed pumpkin is straightforward. You’ll need to:
- Take away the peel and seeds from the pumpkin.
- Lower pumpkin into small chunks and boil for 10 to fifteen minutes or till very tender. For 1 cup of mashed pumpkin, you’ll need roughly 250 to 300g of diced pumpkin.
- As soon as delicate, drain after which mash the pumpkin.
- Place in a bowl and wait till it’s utterly chilly earlier than starting the scones.
To make pumpkin scones, you’ll need:
- 1 cup Chilly Mashed Pumpkin
- 2 ½ cups Self Elevating Flour, sifted
- 60g Butter
- 1 Egg
- ¼ cup Brown Sugar
- ½ tsp Cinnamon
Making Pumpkin Scones
Preheat oven to 200˚C.
Line a lamington tray with baking paper.
Add the butter to a medium mixing bowl and beat till delicate.
Combine within the chilly mashed pumpkin, the egg and the cinnamon.
Add the sugar to the butter and blend.
Slowly, fold by means of the sifted flour with a blunt knife till mixed. The dough ought to maintain collectively and shall be barely sticky however manageable.
The moistness of the mashed pumpkin might be variable, so chances are you’ll want to regulate the ingredient portions at this stage. Whether it is too moist, add slightly extra sifted flour. If the dough is just too dry, add slightly milk.
Flip the dough onto a floured board and gently knead.
Flippantly flour a rolling pin and roll out the dough right into a rectangle that’s about 1′ thick.
Use a scone cutter or glass cup to chop the dough into small circles. To forestall sticking, dip the cutter or cup into flour after every circle.
Place about 1cm aside on ready tray.
Brush the tops of the scones with milk.
Bake at 200˚C for quarter-hour, or till golden.
Variations
- For those who don’t have any brown sugar available, you may make some or you should utilize caster sugar.
- As a substitute of cinnamon, attempt floor nutmeg or combined spice
- You may use margarine as a substitute of butter, I simply want to make use of butter
- It’s best to make use of chilly butter on this recipe as you don’t need it to soften an excessive amount of earlier than the scones attain the oven
- For those who don’t have Self-raising flour, you should utilize 1 teaspoon of baking powder for each ½ cup of plain flour
Extra Pumpkin Recipes
Pumpkin Scones
Simple Living. Creative Learning
Selfmade pumpkin scones are a scrumptious twist on the common scones, loaded with hidden greens, excellent for a snack or afternoon tea.
Components
Pumpkin Scones
- 1 Cup Chilly, Mashed Pumpkin
- 2 ½ Cups Self Elevating Flour Sifted
- 60 g Butter
- 1 Egg
- ¼ Cup Brown Sugar
- ½ tsp Cinnamon
Directions
Mashed Pumpkin
-
Take away the peel and seeds from the pumpkin.
-
Lower pumpkin into small chunks and boil for 10 to fifteen minutes or till very tender. For 1 cup of mashed pumpkin, you’ll need roughly 250 to 300g of diced pumpkin.
-
As soon as delicate, drain after which mash the pumpkin.
-
Place in a bowl and wait till it’s utterly chilly earlier than starting the scones.
Pumpkin Scones
-
Preheat oven to 200˚C.
-
Line a lamington tray with baking paper.
-
Add the butter to a medium mixing bowl and beat till delicate.
-
Combine within the chilly mashed pumpkin, the egg and the cinnamon.
-
Add the sugar to the butter and blend.
-
Slowly, fold by means of the sifted flour with a blunt knife till mixed. The dough ought to maintain collectively and shall be barely sticky however manageable.
-
The moistness of the mashed pumpkin might be variable, so chances are you’ll want to regulate the ingredient portions at this stage. Whether it is too moist, add slightly extra sifted flour. If the dough is just too dry, add slightly milk.
-
Flip the dough onto a floured board and gently knead.
-
Flippantly flour a rolling pin and roll out the dough right into a rectangle that’s about 1′ thick.
-
Use a scone cutter or glass cup to chop the dough into small circles. To forestall sticking, dip the cutter or cup into flour after every circle.
-
Place about 1cm aside on ready tray.
-
Brush the tops of the scones with milk.
-
Bake at 200˚C for quarter-hour, or till golden.
Notes
- Whether it is too moist, add slightly extra sifted flour.
- If the dough is just too dry, add slightly milk.
Vitamin
Energy: 163kcalCarbohydrates: 16gProtein: 6gFats: 9gSaturated Fats: 3gPolyunsaturated Fats: 3gMonounsaturated Fats: 3gTrans Fats: 0.1gLdl cholesterol: 15mgSodium: 24mgPotassium: 144mgFiber: 1gSugar: 3gVitamin A: 583IUVitamin C: 1mgCalcium: 14mgIron: 1mg
