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.

Renae
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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

336 calories; 9.5 g total fat; 53 mg cholesterol; 898 mg sodium. 54.9 g carbohydrates; 7.7 g protein; Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/10/2007
These were good and very easy to make! I did add 2 tsp pumpkin pie spice (and I might go with even more next time) substituted brown sugar for half the white and sprinkled vanilla sugar on top. Thanks for the recipe! Read More
(27)

Most helpful critical review

Rating: 3 stars
10/27/2008
These turned out really good after a little tweaking. I didn't have a problem with stickiness (I've found that the best scones are a little sticky - flour your board and your hands cut it and throw it in the oven). I did need to add some flavor. Threw in a little more sugar nutmeg cinnamon and grated lemon zest. Topped with turbinado sugar. My scones took about 20 minutes. Thanks for the recipe.:) Read More
(16)
23 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 7
Rating: 5 stars
10/10/2007
These were good and very easy to make! I did add 2 tsp pumpkin pie spice (and I might go with even more next time) substituted brown sugar for half the white and sprinkled vanilla sugar on top. Thanks for the recipe! Read More
(27)
Rating: 5 stars
10/10/2007
These were good and very easy to make! I did add 2 tsp pumpkin pie spice (and I might go with even more next time) substituted brown sugar for half the white and sprinkled vanilla sugar on top. Thanks for the recipe! Read More
(27)
Rating: 5 stars
10/20/2007
Thanks for the wonderful recipe! As suggested I added some spices to the dough--cinnamon and ginger--and for fun stirred in some chocolate chips. This would also probably be very good with some candied ginger and/or dried cranberries in the mix. Just the thing for a rainy fall afternoon! Read More
(17)
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Rating: 3 stars
10/27/2008
These turned out really good after a little tweaking. I didn't have a problem with stickiness (I've found that the best scones are a little sticky - flour your board and your hands cut it and throw it in the oven). I did need to add some flavor. Threw in a little more sugar nutmeg cinnamon and grated lemon zest. Topped with turbinado sugar. My scones took about 20 minutes. Thanks for the recipe.:) Read More
(16)
Rating: 4 stars
09/30/2007
I thought these were pretty good. My husband thought they were lacking flavor so I experimented with sprinkling cinnamon and pumpkin pie spice over them. Might be even better if you mix it in the dough. Read More
(15)
Rating: 5 stars
05/16/2008
Don't be afraid to jazz this up with pumpkin pie spice cinnamon or nutmeg. Very good. Altering flour is really not necessary. Read More
(9)
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Rating: 2 stars
11/18/2007
Dough is stickly because of the amount of pumpkin puree and is not able to be kneaded or cut into trianges. Do not add too much more flour or when baked the doughiness remains. Consider lowering the amount of pumpkin to 3/4 of a can adding 1/3 C flour and some spices- the taste is a bit bland. Cinnamon nutmeg or pumpkin spice are my suggestions. Read More
(7)
Rating: 1 stars
11/02/2008
The scones tasted OK but they were a bit hard and flat. I think that you should rub the butter and flour together like in a biscuit recipe to make real Australian pumpkin scones. Read More
(5)
Rating: 1 stars
01/20/2009
These were more like a heavy bread with very little pumpkin flavouring. Will not make again. Read More
(4)
Rating: 1 stars
03/14/2008
These were horrible! Bland no flavor what-so-ever. They were not scone like at all - we started calling them scakes because they were cake like. Will never be making this again. Read More
(3)