Queensland Pumpkin Scones

Queensland Pumpkin Scones

20
Renae Sattazahn 8

"These Australian-born scones are reminiscent of Queensland, where the popular Queensland Blue pumpkin grows. A very tasty treat! Serve in the mornings with breakfast or afternoons with tea."

Ingredients

45 m servings 336 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 54.9g
  • 18%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 898 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  2. Cream together butter and sugar, then beat in egg, pumpkin puree and 1/4 cup 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 1/2 to 3/4 inch thick. Cut into 6 wedges, place onto greased baking sheet, and brush the tops with 2 tablespoons of milk.
  3. Bake in the preheated oven until golden brown on top and bottom, 10 to 15 minutes. Once done, wrap scones with a clean dish towel and allow to cool for 15 minutes before serving.
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Reviews

20
  1. 22 Ratings

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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 to...

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 som...

These turned out really good after a little tweaking. I didn't have a problem with stickiness (I've found that the best scones are a *little* sticky - flour your board and your hands, cut it, an...