Rating: 3 stars
23 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 7

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.

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
15 mins
total:
45 mins
Servings:
6
Yield:
6 scones
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Ingredients

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

Directions

Instructions Checklist
  • 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; protein 7.7g; carbohydrates 54.9g; fat 9.5g; cholesterol 52.6mg; sodium 898.4mg. Full Nutrition
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