I adore pumpkin and squash and use them often in a variety of recipes such as pies, curries, soups. One of my favourite ways to enjoy them is to simply roast them with salt, pepper and a generous drizzle of pure Canadian maple syrup.
One thing that never occurred to me was to use them in scones. As it turns out pumpkin scones are a traditional Aussie treat and while visiting my parents in Queensland I decided to give them a try.
A dear friend lent me his grandmother’s cookbooks where I found this recipe. These scones did not turn out as I expected. They are not as dense or crumbly as the scones I am used to getting in the UK. These are soft and moreish with the lovely taste of sweet pumpkin and can be enjoyed on their own or with a dollop of creme fraiche.
Next time I make these – and I WILL make these again – I will add some All Spice and maybe some sultanas or cranberries to make them even more decadent. The only issue I had with the recipe is that the batter was far too wet and gloopy to roll out so my mum and I opted to do drop scones which worked a treat.
Maybe the pumpkin was too watery, but I will experiment with different pumpkins and squash when I’m back in the UK. If you’ve never tried pumpkin scones give these a try – they are quick to make and they taste amazing. You won’t be able to stop at one!
- 1 cup of cooked pumpkin (cooled) – I baked mine in the oven with no seasoning for at 1-hour at 200°C
- 4 ounces of caster sugar
- 2 ounces of butter
- 2 cups of self-raising flour
- 1 egg
- Cream butter and sugar together in a large bowl
- Add egg to butter and sugar mixture and blend well
- Add pumpkin and gradually add the flour
- Mix well
NOTE: At this point the recipe says to quickly roll out the dough and cut into shapes. I needed to add extra flour but it was still too wet to roll out so opted to do a drop scone onto the baking sheet.
The recipe doesn’t give a specific oven temperature but I baked them for 10 minutes at 200°C which was perfect.