Queensland Pumpkin Scones Recipes
QUEENSLAND PUMPKIN SCONES
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.
Provided by Renae
Categories Bread Quick Bread Recipes Scone Recipes
Time 45m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 54.9 g, Cholesterol 52.6 mg, Fat 9.5 g, Fiber 2.7 g, Protein 7.7 g, SaturatedFat 5.5 g, Sodium 898.4 mg, Sugar 10.6 g
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.
Nutrition Facts : Calories 338 calories, Fat 13g fat (8g saturated fat), Cholesterol 59mg cholesterol, Sodium 348mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.
QUEENSLAND PUMPKIN SCONES
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.
Provided by Renae
Categories Scones
Time 45m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 336.3 calories, Carbohydrate 54.9 g, Cholesterol 52.6 mg, Fat 9.5 g, Fiber 2.7 g, Protein 7.7 g, SaturatedFat 5.5 g, Sodium 898.4 mg, Sugar 10.6 g
PUMPKIN SCONES
Make and share this Pumpkin Scones recipe from Food.com.
Provided by JustJanS
Categories Scones
Time 45m
Yield 12 Scones
Number Of Ingredients 6
Steps:
- Heat the oven to 220°C.
- Rub the butter into the flour with your fingertips.
- Add the sugar, pumpkin and egg, then the milk if you need it.
- Turn the dough onto a lightly floured board and knead until smooth.
- Roll out 2cm thick.
- Using a knife, cut into 12 scones.
- Place on a tray, and brush the tops with milk.
- Place in the top half of your oven and bake at 220°C for 10-15 minutes until brown.
- Allow them to cool a little, then serve with butter.
Nutrition Facts : Calories 97, Fat 1.6, SaturatedFat 0.8, Cholesterol 18.2, Sodium 15.5, Carbohydrate 17.5, Fiber 0.6, Sugar 1.2, Protein 2.8
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