Aussie Pumpkin Scones Recipes

AUSTRALIAN-STYLE PUMPKIN SCONES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rub butter into flour in a bowl using your fingers until evenly combined. Add sugar, baking powder, and salt to flour mixture; make a well in the center. Mix pumpkin and egg together in a separate bowl; pour into the well and mix until dough is well combined. Turn dough onto a floured work surface and cut into squares using a knife with flour on it. Arrange squares on a baking sheet.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes.

PUMPKIN SCONES

Steps:

• Preheat oven to 240°C/475°F. Lightly grease two 20cm (8-inch) round cake pans.
• Beat butter and sugar in small bowlwithelectricmixeruntillight and fluffy; gradually beat in egg. Transfer mixture to large bowl.
• Stir in pumpkin, then dry ingredients and enough milk to make a soft sticky dough. Knead dough quickly and lightly on floured surface until smooth.
• Press dough out evenly to 2cm (¾-inch)thickness.Dip5cm(2-inch) round cutter into flour; cut as many rounds as you can from the piece of dough.
• Place scones side by side, just touching, in pan. Gently knead scraps of dough together; repeat pressing and cutting out of dough. Place rounds in pan; brush tops with a little extra milk.
• Bake scones about 15 minutes.

QUEENSLAND PUMPKIN SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• 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.
• 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.

MOIST PUMPKIN SCONES

Steps:

• In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.

LADY FLORENCE BJELKE-PETERSEN'S FAMOUS PUMPKIN SCONES - AUSTRALI

Steps:

• Beat together butter, sugar and salt with electric mixer.
• Add egg, then pumpkin and stir in the flour until just combined.
• Turn on to floured board and cut into squares.
• Place in tray on top shelf of very oven, 225-250c for 15-20 minutes.

PUMPKIN FRUIT SCONES

Steps:

• Boil or steam 1 cup pumpkin and mash it.
• Set aside to cool.
• Preheat oven to 200°C.
• Lightly flour a heavy baking sheet and set aside.
• Place flour, sugar, baking powder, bicarb soda and salt in a food processor and whiz to mix thoroughly.
• Add the butter& process until the mixture resembles coarse breadcrumbs.
• (Mixing can also be done by hand by rubbing in butter with flour).
• Transfer mix to large bowl.
• Add the cherries, or fruit of choice and toss to mix.
• Make well in the center.
• Whisk together pumpkin& buttermilk and pour into the well.
• Stir mix very lightly with a fork until thoroughly moistened.
• Turn out onto floured surface, knead a few times to just combine.
• Pat into a 3cm think round, dip a scone cutter or small glass into flour and cut out scones.
• Place fairly close together on baking sheet, brush with milk for a dull glaze or egg yolk mix for shine.
• Bake for 12-20 minutes (allows for different oven temperaments).
• Remove from oven.
• wrap in a tea towel for five minutes.
• Serve hot with butter, or go the full hog and use your favourite jam topped with a dollop of cream.