Aussie Pumpkin Scones - The Hope Homestead

It is hard to think of a more Aussie afternoon tea treat than pumpkin scones. It just makes me think of home and a relaxed afternoon out on the verandah with a big pot of tea and good friends. Soft warm pumpkin scones with a thick spread of butter… mmmmm, so good!

Sometimes you just need a taste of home. It is also a great way to use up extra pumpkin from other baking. But honestly, there is never a bad time to have hot pumpkin scones!

Pumpkin Scones Ingredients:

1 cup cooked mashed pumpkin

1 tablespoon butter

1/2 cup raw sugar

1 egg

3 cups flour

2 teaspoons baking powder

Couple of tablespoons of milk if needed.

Pumpkin Scone Method:

Pre-heat oven to 425 degrees Fahrenheit (220 degrees Celsius). Cream the butter and sugar in a medium sized bowl. Add the cool mashed pumpkin followed by the egg, combine well. Sift in flour and baking powder. Fold in gently without over mixing. Use a knife to stir until just combined. If dough is too dry add a small amount of milk.

Turn out onto lightly floured bench and press into a one inch thick round. Use a glass jar or scone cutter to cut scones and place in ceramic pie dish or cast iron pan.

Bake in a hot oven until golden brown. Approx 15 – 20 minutes.

Allow to cool slightly. Serve with lavish supply of butter and a hot cup of tea!