Australian Style Pumpkin Scones Recipes

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

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



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

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

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

AUSSIE PUMPKIN SCONES

This is an Aussie classic. This recipe was printed in a christmas card. Serve scones warm with butter......mmmmmmm! Prep/cooking time does not include time to prepare cooked pumpkin Yield is a guess, it would greatly depend on the size of scone you make

Provided by Melly Mel

Categories     Scones

Time 20m

Yield 12 scones

Number Of Ingredients 5



Aussie Pumpkin Scones image

Steps:

  • Combine all the ingredients in a large bowl and mix until well combined.
  • Turn out dough onto a floured surface and lightly press dough down to approximately 2 cm thickness.
  • Cut into rounds with a scone cutter (or use a small, clean empty tin).
  • Place on a greased baking tray.
  • Bake in a hot oven for approx 10-15 minutes or until golden brown.

Nutrition Facts : Calories 125.3, Fat 4, SaturatedFat 2.4, Cholesterol 13.9, Sodium 278, Carbohydrate 19.1, Fiber 0.6, Sugar 2.1, Protein 3

2 cups self-raising flour
1 tablespoon icing sugar
1/2 cup cream
1 cup milk
2/3 cup cooked mashed pumpkin

MOIST PUMPKIN SCONES

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



Moist Pumpkin Scones image

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.

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

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