Pumpkin scones

AT A GLANCE

  • Serves 12 people

  • 250 gm peeled jarrahdale or Queensland blue pumpkin, cut into 3cm pieces
  • 300 gm (2 cups) self-raising flour
  • ½ tsp ground nutmeg
  • 75 gm (1/3 cup) pure icing sugar, sifted
  • 40 gm butter, softened
  • 1 egg yolk
  • For brushing: milk
  • To serve: butter
01   Preheat oven to 200C. Place pumpkin in a steamer over a saucepan of boiling water, cover and steam until tender (about 15 minutes), then transfer to an oven tray and bake for 10 minutes to dry out. Cool, then pass through a coarse sieve.
02   Sift flour, nutmeg and 1 tsp salt into a bowl. Using an electric mixer, beat icing sugar and butter until pale and fluffy, add egg yolk and beat to combine. Using a wooden spoon, stir in pumpkin, then half the flour mixture. Add remaining flour mixture and, using your hands, bring together to make a dough, then turn out onto a lightly floured surface and knead gently until smooth (dough should be a little sticky).
03   Roll out to 2cm thick and, using a 5.5cm-diameter cutter dipped in flour, cut rounds (without twisting cutter) from dough and transfer to a lightly greased oven tray. Re-roll scraps and repeat. Brush tops with milk and bake until golden and sound hollow when tapped (10-15 minutes). Serve hot or at room temperature with butter.
Note

WHERE TO TRY THEM

BETHANY FARM
There can be no better place to try a pumpkin scone than at the home of the Bjelke-Petersen family for more than 80 years. Lady Flo’s son and his wife offer afternoon tea on Wednesdays and Saturdays (bookings necessary) following a tour of the 365-hectare property. Former Prime Minister John Howard has even popped by for the legendary scones. Kingaroy, (07) 4162 7046.

CUPPA COTTAGE
It’s all doilies, tea cosies and dainty fine China cups, but don’t expect the quotidian Dandenong’s Devonshire tea here. They serve light, fluffy pumpkin scones alongside roaring pink rose cupcakes. 88 Station St, Sandringham, Vic, (03) 9598 9334.

LYNWOOD CAFE
On the menu for nearly a decade, the traditional puffy scones are fine restorative fare for those passing through the historic township. And the homemade rhubarb and raspberry preserve served with them is pretty darn good, too. 1 Murray St, Collector, NSW, (02) 4848 0200.

Note Different types of pumpkins have varying moisture levels. Keep this in mind when bringing the dough together, as you may need to add a little more flour for ease of handling.

Recipe:

ADELAIDE LUCAS

Photography:

TENY AGHAMALIAN

Styling:

VANESSA AUSTIN

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