Did you know that this week is International Scone Week? Ok so it’s not really technically a thing, it was created by Celia from Fig Jam and Lime Cordial and a few of her blogging friends when a few years ago, they all realised they were baking scones at the same time.
Never one to pass up a scone, of course I jumped on board with the ‘official’ week. When I first started using Home Fresh to have my fruit and veges delivered, I didn’t realise that you could alter the set box or at least specify the things you didn’t want.
Three times in a row, I got a giant pumpkin and not being a big pumpkin eater, I didn’t really know what to do with it so I roasted it, mashed it up and froze it in 1/2 cup and 1 cup bags ready for baking because yes I’m strange and don’t like eating pumpkin but I like it in baked goodies. I was quite impressed that I thought to measure it out (unlike me to be such a forward thinker).
As soon as I saw it was scone week again I knew it was time to use up some of my frozen stash and finally make pumpkin scones. By coincidence, a few days before my grandma said that she had really felt like scones and got out all the ingredients ready but then didn’t quite have the energy to make them. Clearly the universe was telling me to make scones.
I could/should have scoured my recipe books in search of a recipe but instead, on scone morning I lay in bed and googled ‘easy pumpkin scones’ on my phone to reveal this recipe on Kidspot. It looked easy enough. The dough was rather rough and wet when I tipped it out on the bench so I did have to add a few extra tablespoons of flour but as I placed the rounds onto the tray I didn’t think it would end well. They just looked so messy.
Rustic was the word when the emerged from the oven but one bite, after tossing it between my hands and blowing on it to try and cool it a little and their strange appearance was a distant memory. They were lovely and fluffy with a nice crunch (I like a bit of a crust on my scones) and a warm flavour from the mixed spice.
You might also like pumpkin scones the old fashioned way.
I’m not sure if you’re meant to serve pumpkin scones with cream and jam but I found a little jar of mulberry jam in the back of the fridge, whipped up some cream and indulged. Then I walked over to my grandmas to deliver her some scones and make up for my over-indulgence. Enjoy!
What about you? What’s your favourite type of scone and do you like pumpkin in baked goodies?
- 1 tbsp butter
- ½ cup brown sugar
- ½ tsp mixed spice
- 1 free-range egg
- 1 cup cold mashed pumpkin
- 2 cups self-raising flour (may need and extra ½ a cup like I did - add a little at a time)
- Jam and whipped cream to serve
- Pre-heat the oven to 225C fan-forced and line a baking tray with baking paper.
- In the bowl of an electric mixer, beat the butter and sugar together until light and creamy.
- Add the egg, mixed spice and pumpkin and keep beating until everything is well-combined.
- Take the bowl off the stand and use a spatula to fold through the flour.
- Flour the bench then turn the dough out onto it and using floured hands, pat it down to about 2.4cm thickness.
- Use a floured round cutter to cut out rounds by pressing (not twisting).
- Place the dough rounds on the tray so that they are just touching.
- Bake for 10-20 minutes (depending on size) or until golden.
- Transfer to a wire rack to cool.
- Serve with butter or jam and whipped cream.