The only thing better than pumpkin scones is pumpkin scones the old fashioned way, where you get to get your hands dirty! This recipe is a classic from the Country Women’s Association.
Pumpkin scones the old fashioned way
Cravings are a funny thing aren’t they? I often wonder how your body can suddenly desperately need something you might not have thought of in ages. My second pregnancy had quite a few of those moments.
When I was about 11 weeks with my second, I was getting ready to take lunch to a friend who had just had a baby. I was going to eat lunch in literally 40 minutes but out of no-where came the thought that I just had to have a sausage roll.
I hadn’t been to a bakery and bought myself a sausage roll in as long as I could remember but I drove straight to our local, handed over my money, ran to the car and before I’d even started the ignition I was into it. When I got out of the car at my friend’s house I had to dust off the crumbs to hide the evidence. I’m not kidding! Luckily there was no one around to witness it.
If you’re looking for a really simple scone recipe you might like lemonade scones.
Pregnant or not, scones are something I get cravings for every few months and they’re all I can think of until I get my fix. My boys love them too.
This recipe for good old-fashioned pumpkin scones comes from the CWA scone recipe book. Yes they have an entire book of scone recipes.
What I love about old recipes is that they’re not too specific. There was no hand-holding 40 years ago and recipes just specified temperature with ‘in a hot oven’ and baking time with ‘until cooked.’ There were also no machines to help and everything was done by hand.
I guess they didn’t run the risk of being sued for someone burning themselves on said hot oven or setting the house on fire cooking them ‘until cooked.’
You might also like my Harvest Pumpkin Cake.
Usually I adapt recipes like this for the mixer but when I make these, I do it just as the recipes stated and get my hands dirty smooshing the butter and flour together. The kids rather like making them too as you can imagine. I have to breath through the mess.
I swear the hands-on action made the scones taste better.
Must be the love and hard work (although my other scone recipes are pretty tasty too). These are light and fluffy and oh-so-morish. In fact I think I hear the cravings starting up again in the back of my mind (no I’m not pregnant!). Find the recipe for pumpkin scones the old fashioned way below.
Two tips for perfect scones:
- Never twist the cutter when you’re cutting the scones – just press down, jiggle a little and pull it up again.
- When putting them on the tray, make sure they’re touching, they use each other to rise.
If you like pumpkin scones, how about trying my maple pumpkin pancakes?
What about you? Are you ok with recipes that say things like ‘in a hot oven’ or do you need specifics? What do you often crave?
- 1 cup cooked mashed pumpkin
- 2 tbsp raw sugar
- 2 tbsp butter
- 1 egg
- 2 tbsp full-fat milk
- 2 cups self-raising flour
- Pre-heat the oven to 180C (356F) fan-forced and line a baking tray with baking paper.
- Sift the flour into a large bowl.
- Add the sugar and whisk it through then use your fingers to rub in the butter until the mixture resembles bread crumbs.
- Add the egg, milk and pumpkin and fold them through.
- Turn the dough out onto a floured surface, flour your hands and pat it out to about 2-3cm thickness.
- Use a floured, round cookie cutter to cut out rounds and place them on the tray so they are just touching.
- Gently pat any excess dough together then let it rest a few minutes and pat out and cut out more circles.
- Bake the scones for 10-15 minutes or until golden.
- Transfer to a wire rack to cool or gobble them up straight away with jam and cream.
You might also like my Chocolate spiced pumpkin cake.