Queensland Pumpkin Scones recipe

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Ingredients

¼ cup softened butter
¼ cup white sugar
1 egg
1 cup canned unsweetened pumpkin puree
¼ cup milk
2 ¾ cups self-rising flour
2 tablespoons milk

Nutrition Info

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
servingSize: -
sodium: 898.4 mg
sugar: 10.6 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. 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.

Recipe Yield

6 scones

Recipe Note

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.

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