Australian Style Pumpkin Scones Recipes

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



Lady Florence Bjelke-Petersen's Famous Pumpkin Scones - Australi image

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

1 tablespoon butter
1/2 cup sugar
1/4 teaspoon salt
1 egg
1 cup mashed pumpkin (cold)
2 cups self-raising flour

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

PUMPKIN SCONES



Pumpkin scones image

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

40 gram (1½ ounces) butter, softened
1/4 cup (55g) caster (superfine) sugar
1 egg, beaten lightly
3/4 cup (150g) cooked mashed pumpkin
2 1/2 cup (375g) self-raising flour
1/2 teaspoon ground nutmeg cup
1/3 cup (80ml) milk, approximately

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



Australian-Style Pumpkin Scones image

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

1 tablespoon butter, at room temperature
2 cups self-rising flour
½ cup white sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup cooked and mashed pumpkin
1 egg

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

MOIST PUMPKIN SCONES



Moist Pumpkin Scones image

After trying a pumpkin scone at a coffee house, I was inspired to look for a recipe to try at home. The glaze nicely complements the pumpkin flavor.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 16 scones.

Number Of Ingredients 15

4-1/2 cups all-purpose flour
1/2 cup packed brown sugar
4 teaspoons baking powder
3 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
2 large eggs, room temperature
1-1/4 cups canned pumpkin
3/4 cup 2% milk, divided
GLAZE:
2 cups confectioners' sugar
3 tablespoons 2% milk
1/4 teaspoon pumpkin pie spice

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.

AUSTRALIAN-STYLE PUMPKIN SCONES



Australian-Style Pumpkin Scones image

These are the Australian-style pumpkin scones. They come out like scones not like muffins.

Provided by Krissy Rodgers

Categories     Scones

Time 30m

Yield 12

Number Of Ingredients 7

1 tablespoon butter, at room temperature
2 cups self-rising flour
½ cup white sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup cooked and mashed pumpkin
1 egg

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

AUSTRALIAN-STYLE PUMPKIN SCONES



Australian-Style Pumpkin Scones image

These are the Australian-style pumpkin scones. They come out like scones not like muffins.

Provided by Krissy Rodgers

Categories     Scones

Time 30m

Yield 12

Number Of Ingredients 7

1 tablespoon butter, at room temperature
2 cups self-rising flour
½ cup white sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup cooked and mashed pumpkin
1 egg

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

AUSTRALIAN-STYLE PUMPKIN SCONES



Australian-Style Pumpkin Scones image

These are the Australian-style pumpkin scones. They come out like scones not like muffins.

Provided by Krissy Rodgers

Categories     Scones

Time 30m

Yield 12

Number Of Ingredients 7

1 tablespoon butter, at room temperature
2 cups self-rising flour
½ cup white sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup cooked and mashed pumpkin
1 egg

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

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