Pumpkin Scones

Pumpkin Scones

Pumpkin scones are perhaps the most Aussie scone of all, made famous by Lady Flo Bjelke-Petersen, wife of a Queensland Premier. Use leftover roast pumpkin if you have some (you’ll need about 1 cup mashed), in which case you may need to add a splash more milk. These pretty orange scones are delicious with butter or crème fraîche and also make an excellent accompaniment to soup.

Makes 6

Ingredients
  • 325g peeled and seeded butternut pumpkin
  • 300g self-raising flour, plus extra for dusting
  • Pinch salt flakes, crushed
  • 50g cold butter, diced
  • ¼ cup milk, plus extra for brushing
  • Freshly grated nutmeg, to taste
Method
  1. Preheat oven to 240°C.
  2. Place pumpkin in a saucepan of water, bring to the boil, reduce heat to medium and cook for about 15 minutes, until tender.
  3. Tip into a strainer and set aside for a few minutes to steam dry.
  4. Pass through a potato ricer or mash; set aside.
  5. Sift flour into a bowl.
  6. Add salt and butter and use your fingertips to rub butter into the flour until there aren’t any lumps.
  7. Make a well in the centre, add pumpkin, milk and nutmeg and use a pastry scraper or hard spatula to cut it into the flour to form a soft sticky dough.
  8. Turn onto a well-floured bench, dust the top and your hands with flour, and pat the dough into a 3cm-thick round.
  9. Use a 7cm fluted cookie cutter dipped in flour to cut out rounds, placing them close together on a baking paper-lined baking tray.
  10. Gently pat remaining dough together and cut out more rounds.
  11. Brush the tops with milk.
  12. Place in the oven, reduce temperature to 200°C and bake for 20–25 minutes, until well-browned.
  13. Transfer to a wire rack to cool a little.
  14. Serve warm with crème fraîche or butter.
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