Lady Florence Bjelke-Petersen first made these popular in Australia and she was certainly ‘scone’ to a good thing. Pumpkin scones are one of the most versatile type of scone. The baked good works as a great brunch item but can even be served as a dessert.
Ingredients
Method
Preheat oven to 220°C and line an oven tray with baking paper. Put butter and sugar in a large bowl and beat with a whisk until light and fluffy. Add egg and pumpkin, then stir to combine. Sift flour and salt into mixture and mix. Add milk gradually, stirring to form a soft loose dough.
Turn out dough onto a lightly floured surface and gently knead to bring together. Use the palm of your hand to flatten out dough to 2cm thick. Using a 6.5cm scone cutter, dusted in flour, cut out 9 rounds (bringing scraps together and re-flattening, if necessary).
When using the scone cutter, press straight down without twisting. Twisting can seal the edges and prevent proper rising.
Put rounds on prepared tray, so sides are touching. Brush tops with extra milk. Bake for 15 minutes or until light brown. Halve and spread with extra butter to serve.
Cook’s tip
Dipping the scone cutter in flour helps make a clean cut, and placing the scones on the baking tray with sides touching helps them rise and become fluffy.
You might also like:
Rich scones with jam and cream
How to get perfect scones every time
Related stories
Native ad body.
Native ad body.
Native ad body.
