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...

I thought these were pretty good. My husband thought they were lacking flavor, so I experimented with sprinkling cinnamon and pumpkin pie spice over them. Might be even better if you mix it in...

Don't be afraid to jazz this up with pumpkin pie spice, cinnamon, or nutmeg. Very good. Altering flour is really not necessary.

Dough is stickly because of the amount of pumpkin puree and is not able to be kneaded or cut into trianges. Do not add too much more flour or when baked the doughiness remains. Consider lowerin...

The scones tasted OK but they were a bit hard and flat. I think that you should rub the butter and flour together like in a biscuit recipe to make real Australian pumpkin scones.

These were more like a heavy bread with very little pumpkin flavouring. Will not make again.

I really like this recipe because it gives room to play with flavor. Since there aren't any spices in the recipe, I added a bit of cinnamon, ground ginger, nutmeg, vanilla, and a little extra su...