Pumpkin scones the old fashioned way
Classic pumpkin scones the old fashioned way (just like CWA pumpkin scones). This easy pumpkin scone recipe is a classic from the Country Women’s Association.
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Servings: 16 scones
Calories: 85kcal
Ingredients
- 2 cups self-raising flour
- 1 cup cooked mashed pumpkin
- 2 tablespoon raw sugar
- 2 tablespoon butter
- 1 egg
- 2 tablespoon full-fat milk
Instructions
- 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.
Notes
Tips
- Always make sure your butter is fridge cold
- The best type of pumpkin to use is the Qld Blue but if you don't have access to it, use a sweet pumpkin.
- Never twist your cutter when cutting your scones. Always press and jiggle for the best rise.
- Scones are best served warm from the oven.
- To reheat - it's best to wrap them individually in foil and heat in the oven at 100C for about 10 minutes.
Nutrition
Serving: 1scone | Calories: 85kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 17mg | Potassium: 55mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2445IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.4mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
