Pumpkin Scones
Pumpkin scones are inextricably linked to Queensland's culinary heritage, where pumpkin grows in abundance, but are most often associated with Florence Bjelke-Petersen, the wife of a former state premier, who popularised them nationally in the 1970s through her celebrated recipe, endlessly shared through newspapers and cooking magazines. What sets these scones apart from the classic British version is the pumpkin purée mixed into the dough, which not only colours the mixture a warm orange-yellow but also adds moisture, resulting in a particularly fluffy, tender texture. Today they remain an essential home-baking staple in Australian kitchens, often baked in large batches for afternoon tea or to share with neighbours, carrying with them a trace of nostalgia for traditional grandmotherly cooking.
Pumpkin purée
Boiled, finely mashed pumpkin colours the dough
Fluffy dough
A light, soft, cloud-like texture
Golden crust
Thin, golden crust when baked
Jam and cream
Traditionally served warm with butter, jam and cream
Ingredients 4 servings
- 250 g pumpkin, boiled and mashed
- 350 g self-raising flour
- 60 g cold butter, cubed
- 50 g sugar
- 1 large egg
- 2 tbsp milk, if needed
- A pinch of salt
- Butter for serving
- Jam and cream for serving
How to make it
- 1Preheat the oven to 220°C and line a baking tray with paper.
- 2Mix the self-raising flour with a pinch of salt in a large bowl.
- 3Add the cold cubed butter and rub it in quickly with fingertips until the mixture resembles fine crumbs.
- 4Add the sugar and stir through, then make a well in the centre and add the cooled pumpkin purée and beaten egg.
- 5Mix gently with a knife just until the ingredients come together, adding a little milk if the dough seems too dry, without overworking it.
- 6Turn the dough out onto a floured surface and gently pat it out with your palms to about 2 cm thick.
- 7Cut out rounds with a scone cutter, avoiding twisting as you lift it out, and place them close together on the tray.
- 8Bake for 12-15 minutes, until risen and golden on top, then serve warm, split in half, with butter, jam and cream.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
