Pumpkin Scones

10m
Prep Time
25m
Cook Time
35m
Ready In


"From one of our national supermarkets and their monthly magazine May '17. Posted for You Want What?! A Recipes Posting Game! You will need to also have to allow 20 minutes chilling time and 10 minutes cooling."

Original is 6 servings

Nutritional

  • Serving Size: 1 (129.1 g)
  • Calories 456.9
  • Total Fat - 22.9 g
  • Saturated Fat - 14.1 g
  • Cholesterol - 63.6 mg
  • Sodium - 406.6 mg
  • Total Carbohydrate - 55.9 g
  • Dietary Fiber - 1.8 g
  • Sugars - 8.7 g
  • Protein - 7.2 g
  • Calcium - 129.9 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 220C (200C fan forced).

Step 2

Line a baking tray with baking paper.

Step 3

In a large bowl mix flour, sugar, baking powder, bicarbonate of soda and salt until combined and then using fingertips, rub butter into flour mixture untill butter is in smaller pieces and then mix in pumpkin and ginger and then add cream and gently stire just until a moist dough forms.

Step 4

Turn dough out onto a lightly floured surface and gather together and then pat dough out to a 16cm by 20cm rectangle and cut dough into 6 pieces and arrange on prepared tray and then cover and refrgerate for 20 minutes or until chilled.

Step 5

Brush tops of scones with cream and bake for 25 minutes or until golden brown on both sides.

Step 6

Cool on tray for 10 minutes and serve warm or at room temperature.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Be sure to use chilled butter for the best texture in the scones.
  • For the best flavor, use fresh, coarsely grated Kent pumpkin for the recipe.

  • Replace the pumpkin with sweet potato for a sweeter, nuttier taste. The benefit of this substitution is that sweet potatoes are a versatile and nutritious vegetable that can be used in a variety of dishes. Sweet potatoes also contain more fiber than pumpkin, making them a healthier alternative.
  • Replace the crystallized ginger with dried cranberries for a tart, fruity flavor. The benefit of this substitution is that cranberries are a great source of antioxidants and vitamins, and they add a delicious tartness to the scones. Additionally, dried cranberries are more widely available than crystallized ginger, making them a more accessible ingredient.

Cranberry-Orange Scones Replace the pumpkin with 150 grams of fresh cranberries and 55 grams of finely chopped orange zest. Replace the crystallized ginger with 55 grams of finely chopped orange zest. Omit the ginger from the recipe.



Sweet Potato Casserole - A delicious and creamy casserole that pairs perfectly with the spiced pumpkin scones. Sweet potato casserole is a great way to add some extra flavor and sweetness to the meal.


Apple-Cranberry Crumble: A delicious and easy-to-make dessert that pairs perfectly with the sweet potato casserole. This crumble is made with tart apples and sweet cranberries, and is topped with a crunchy oat topping. It's the perfect way to end a cozy fall meal!




FAQ

Q: How long should I bake the scones for?

A: Bake the scones for 25 minutes or until golden brown on both sides.



Q: What kind of flour should I use for the scones?

A: Use all-purpose flour for the scones. For a lighter texture, you can also use cake flour.

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Fun facts:

Pumpkin is a traditional ingredient in American cuisine, and pumpkin scones are a popular treat during the fall and winter months. In fact, Martha Washington served pumpkin scones as part of her presidential teas.

The use of crystallized ginger in baking has been popular since the 18th century. It was often used by wealthy families in Europe as a way to add a bit of sweetness and spice to desserts and pastries.