Wednesday, October 24, 2012

Pumpkin scones

Pumpkin scones will be forever associated with Lady Florence Bjelke-Petersen, the widow of one of Australia's most notorious politicians. Her recipe is here, but I prefer mine (adjusted over the years) as it has more pumpkin, no sugar, and is easier to make.

900 g pumpkin, peeled and cut into chunks
50 g butter
2 eggs
4 cups wholemeal flour
4 tsp baking powder

Microwave the pumpkin until it is soft, then mash roughly and stir the butter in so it melts through. Cool the mixture a little, then beat the eggs in. Add the flour, baking powder and salt and mix well, adding up to half a cup of milk if required to make a soft dough. Turn onto a floured tray and pat into a square or round about 3 cm thick. Bake at 200 degrees C for about 20 minutes. Cool a little, then break into chunks and serve with butter.

I like to freeze buttered scones to take to work for lunch.


Walter Mason said...

Oh, pumpkin scones remind me of my beloved late grandmother, another Queensland country lady.
I'm going to make these :-)

Karin said...

Cheers! ;-)