Aussie Pumpkin Scones Food
PUMPKIN SCONES
Leftover cooked pumpkin will have you on your way to a delicious plate of these traditional pumpkin scones. Sometimes the original really is the best.
Categories Morning tea, Afternoon tea
Time 35m
Yield Makes 16 Item
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize Makes 16 Item
AUSTRALIAN-STYLE PUMPKIN SCONES
These are the Australian-style pumpkin scones. They come out like scones not like muffins.
Provided by Krissy Rodgers
Categories Bread Quick Bread Recipes Scone Recipes
Time 30m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 25.6 g, Cholesterol 18 mg, Fat 1.6 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 0.8 g, Sodium 415.5 mg, Sugar 9.1 g
LADY FLORENCE BJELKE-PETERSEN'S FAMOUS PUMPKIN SCONES - AUSTRALI
I have heard nothing but rave reviews about these scones my entire life! Flo Bejelke-Petersen is a bit of an Australian Icon and has an amazing reputation for her cooking skills. I am yet to try this recipe but look forward to doing so in the very near future. Look out for my review once I do! :)
Provided by Becwil75
Categories Scones
Time 35m
Yield 15 scones
Number Of Ingredients 6
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.
Nutrition Facts : Calories 98.4, Fat 1.2, SaturatedFat 0.6, Cholesterol 14.4, Sodium 262.1, Carbohydrate 19.6, Fiber 0.5, Sugar 6.8, Protein 2.1
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.
AUSSIE PUMPKIN SCONES
Make and share this Aussie Pumpkin Scones recipe from Food.com.
Provided by Dienia B.
Categories Quick Breads
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- cream butter and sugar.
- add egg.
- add pumpkin
- add flour
- mix just until done
- form into circle on greased cookie sheet
- cut into 12 scones
- brush with milk.
- sprinkle on sugar
- top with flaked almonds
- bake in hot oven 450 degrees 10 minutes or until done.
Nutrition Facts : Calories 306, Fat 8.5, SaturatedFat 4.2, Cholesterol 46.6, Sodium 602.7, Carbohydrate 51.7, Fiber 1.5, Sugar 19.2, Protein 6.1
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