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These Australian-born scones are reminiscent of Queensland, where the popular Queensland Blue pumpkin grows. A very tasty treat!
26 people made this
- 4 tablespoons softened butter
- 4 tablespoons caster sugar
- 1 egg
- 250g pumpkin puree
- 4 tablespoons milk
- 250g self raising flour
- 2 tablespoons milk
MethodPrep:15min ›Cook:15min ›Extra time:15min › Ready in:45min
- Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.
- Cream together butter and sugar, then beat in egg, pumpkin puree and 4 tablespoons milk until smooth. Stir in flour until a dough forms, then knead a few times on a well floured surface until the dough holds together. Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk.
- Bake in the preheated oven until golden brown on top and bottom, 10 to 15 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.
Reviews & ratingsAverage global rating:(24)
Reviews in English (22)
Just wondering tho, what can u substitute for self raising flour, how much b.powder i mean.-01 Dec 2013
by Staci McLain Wendland
These were good and very easy to make! I did add 2 tsp pumpkin pie spice (and I might go with even more next time), substituted brown sugar for half the white and sprinkled vanilla sugar on top. Thanks for the recipe!-10 Oct 2007
Thanks for the wonderful recipe! As suggested I added some spices to the dough--cinnamon and ginger--and for fun stirred in some chocolate chips. This would also probably be very good with some candied ginger and/or dried cranberries in the mix. Just the thing for a rainy fall afternoon!-20 Oct 2007
- 2 cups unbleached all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 3/4 teaspoon plus a pinch of kosher salt
- 1 stick (1/2 cup) frozen unsalted butter, grated, plus 1 tablespoon, melted
- 2 tablespoons heavy cream, plus more for brushing
- 1 large egg
- 1/3 cup pure pumpkin puree (from a 15-ounce can)
- 1/2 cup confectioners' sugar
- 2 to 3 tablespoons pure maple syrup
Preheat oven to 375 degrees. In a bowl, whisk together flour, granulated sugar, baking powder, ginger, cinnamon, nutmeg, and 3/4 teaspoon salt. Stir in grated butter. In another bowl, whisk together cream, egg, and pumpkin stir into flour mixture just until a dough forms but is still crumbly. Pat into a 6-inch round on a parchment-lined baking sheet. Brush with cream. Cut into 8 wedges, then pull them 2 inches apart.
Bake until golden brown, about 20 minutes. Transfer sheet to a wire rack let cool completely.
Stir together remaining 1 tablespoon melted butter, pinch of salt, confectioners' sugar, and 2 tablespoons maple syrup until smooth. If glaze is too thick, add up to 1 tablespoon more maple syrup, 1 teaspoon at a time. Dip tops of scones in glaze transfer to same sheet and allow glaze to set 30 minutes before serving.
Lady Flo’s Perfect Pumpkin Scone Recipe
Lady Flo’s Pumpkin Scones were initially used as a sweet treat for guests, however through the 1970’s the former senator and wife of former Queensland premier Sir Joh Bjelke-Peterson, became infamous for her iconic Pumpkin Scone recipe.
After Lady Flo’s passing in 2017, Queensland chef, Jason Ford, was asked to perform the momentous task of cooking hundreds of Lady Flo’s scones, for her wake. When asked to cater for Flo’s state funeral, an immense amount of pressure stemmed from overwhelming public interest, with these Pumpkin Scones that had even been recommended by royalty when the Queen told Prince Charles about their deliciousness in the 1980’s. However, Lady Flo’s flawless recipe was enough for Jason to wow everyone including the Prime Minister, Malcolm Turnbull.
- Be careful not to overwork the scone dough to ensure they’re light and fluffy.
- Use Queensland Blue Pumpkins to add moisture and colour to the scones.
Discover more scone recipes in the High Tea Society Recipe Collection.
Recipe Testing Pumpkin Scones: What Works & What Doesn’t
- Frozen butter = success. As your scone bakes, frozen butter will melt and release steam, creating tender flaky pockets in the middle with crisp and crumbly edges. Butter that hasn’t been frozen could melt before it makes it to the oven, and you’ll lose all that tender, flaky goodness.
- Grate the butter. Weird, right? Fine shreds of cold butter make for an even mix into the dry ingredients . If you don’t own a grater, you can also use a sharp knife to cut the butter into small chunks, but I prefer the teeny shreds.
- Blot the pumpkin. Trust me on this. Pumpkin puree is extremely wet and can cause spreading in your mixture. Blot the pumpkin for 15 seconds with a paper towel before you use it. For more details on blotting pumpkin, see my pumpkin oatmeal chocolate chip cookies.
- Don’t over-mix the dough. After you add the wet ingredients to the dry, mix with ease until combined. Just like pie crust, over-mixing the scone dough will result in a tough texture.
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 nowhere 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 also 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 CWA 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 pumpkin scones too as you can imagine. I have to breathe through the mess.
I swear the hands-on action made the pumpkin 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 at the bottom of this post.
So happy to find this simple recipe! I knew what I was looking for, but the recipes I was finding were so complicated, or too sweet…this one is JUST right!Stephanie
Now scone baking used to be something I was a little bit afraid of.
There seemed to be so many things that could go wrong – scones that don’t rise, scones that are too crumbly and dry (I’d say solution to that is more cream!), scone dough that’s too sticky… oh so many issues for one simple scone.
I’ve put together a list of some of the problems you might come across when making scones so you can have perfect pumpkin scones the first time.
FAQs & Expert Tips
Ideal scone dough is wet and somewhat sticky. If the dough is too dry, the scones won’t rise and will become crumbly. On the other hand, if the scones are too wet, they won’t rise either, and will be too tough and chewy once baked. Don’t hesitate to tweak the amounts and proportions to get the right texture. Keep in mind: things like temperature and humidity can affect a recipe and its ingredients.
Knead Gently! Just enough to bring the dough together, if you knead the dough too much, you’ll get air bubbles causing flat and tough scones. Also, make sure you’re using fresh baking powder! Use one that has been opened less than 6 months ago.
Serve your pumpkin scone with a hot beverage of your choice and spread with butter, Nutella or leave as is!
Mix butter, maple syrup, cinnamon, and salt in a small bowl.
DO AHEAD: Cinnamon butter can be made 4 days ahead. Cover and chill.
Whisk granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and 2 cups flour in a large bowl. Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go toss in cranberries. Mix in egg, pumpkin, and ¼ cup buttermilk.
Transfer dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges transfer to a parchment-lined baking sheet. Freeze until firm, 25–30 minutes.
Preheat oven to 400°. Brush scones with buttermilk and sprinkle with raw sugar. Bake until golden brown, 25–30 minutes. Serve with cinnamon butter.
How would you rate Pumpkin Scones with Cinnamon Butter?
Still trying to figure out where I went wrong with this recipe. The mixture/dough felt all kinds of wrong when it came together. It was very wet and made the finished product look and feel like blobby rocks. I followed the recipe so closely as with all baking, but based on the other person's review below where they had success, I'm assuming I messed up somehow.
These scones are a resounding success. Surprisingly fluffy texture and totally delicious. I ate four, but my guests seemed to be keeping pace with me. SO. MUCH. YUM. I overcame the annoyance of being told to grate your butter (wtf, Bon Appetit?!) by using our salad shooter. I think this resulted in the unexpectedly fluffy texture, so I consider it worth the extra trouble. We also made the cinnamon butter and found it completely unnecessary. Many scones are dry or bland and need extra oomph, but not these! Bonus: This is a one bowl recipe--so minimal cleanup required!
Preheat oven to 400 degrees F. In a large bowl combine the pumpkin puree, Parmesan, melted butter, egg, Worcestershire sauce, salt and pepper, and chili oil. Stir well to mix.
In another bowl, mix together flour, baking powder, and baking soda. Fold into pumpkin mixture and stir just until combined into a dough.
Turn dough out onto a lightly floured work surface. pat to 1-inch-thick oval.
Cut dough into scones using a round 2 inch biscuit cutter dipped in flour. Place scones 1 inch apart on ungreased or a parchment-lined cookie sheet. Reform dough and repeat. You should get 12 scones.
Brush tops of scones with milk to glaze. Bake for 15 minutes or until golden. Cool slightly. Eat warm with butter if desired.
2 cups (260 grams) all purpose flour
1/2 cup (100 grams) firmly packed light brown sugar
1/2 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 cup (113 grams) cold unsalted butter , cut into pieces
2/3 cup (115 grams) semi sweet or milk chocolate chips
1/3 - 1/2 cup (80 - 120 ml/grams) cold buttermilk
1/2 cup (120 grams) fresh or canned pure pumpkin puree (no spices or sugar added)
Want to customize this pumpkin scone recipe a bit? Feel free to…
- Sprinkle some turbinado sugar on top: In lieu of (or in addition to) a glaze, I also made a batch of these sprinkled with chunky turbinado sugar on top before baking and they were delicious. Highly recommend if you would like a bit of extra crunch and sweetness.
- Add baking chips: You could also mix some semisweet or white chocolate chips into the scone dough if you would like.
- Add nuts: You could also mix in some chopped nuts (such as pecans or walnuts) into the scone dough, or sprinkle some on top of the glaze.
- Use different warming spices: Feel free to also play around with the types and amounts of warming spices added to this recipe. For example, some ground cardamom would be delicious in these scones too.