John When I was growing up, pumpkin scones were always a favourite afternoon snack when you came home from school. However it has been many years (I stopped counting), since I had last eaten pumpkin scones. Then randomly seeing them on the internet sparked by memories and interest again.
These pumpkin scones are a lovely mixture of pumpkin & crystallised ginger. They are also sweetened with sugar and coated with cream before baking to a golden perfection. Served hot with butter is best however they are savoury sweet so can also be eaten plain.
I prefer large scones to the smaller round versions, so each batch for me produces less scones. Depending on your preference will change the number of scones produced.
| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Servings |
scones
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Ingredients
- 2 1/2 cups Plain Flour sifted
- 1/2 cup Caster Sugar
- 1 1/2 tsp Baking Powder
- 1/2 tsp Bicarb Soda
- 1/2 tsp Salt
- 125 g Unsalted Butter coarsely grated then placed in freezer to firm
- 1 1/2 cups Kent Pumpkin coarsely grated
- 1/4 cup Crystallised Ginger finely chopped
- 3/4 cup Thickened Cream plus additional to brush scones
Ingredients
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Instructions
- Preheat a fan forced oven to 200°C (390°F).
- Line a baking tray with baking paper.
- In a large bowl add plain flour, caster sugar, baking powder, bicarb soda & salt. Mix to combine.
- Add butter and using your hands combine with the flour mixture.
- Add grated pumpkin and crystallised ginger. Using your hands combine with the flour mixture.
- Add thickened cream and stir to combine until a dough forms.
- Lightly flour a flat surface and tip the dough onto this surface. Using your hands gently knead to form a dough ball.
- Shape dough ball into a rectangle approx 16cm x 20cm.
- Cut dough into 9 pieces and place on prepared baking tray. Note, it is up to you as to what size you want your scones to be. So vary the size of the dough rectangle and the size of each scone to your preference. I tend to prefer a larger scone so I only shape and cut to create 9 scones.
- Cover the tray and place in the refrigerator for about 20-30 minutes to chill.
- Remove from refrigerator, brush the top of each scone with thickened cream and place in the oven to bake for about 20-25 minutes or until golden brown.
- Remove from oven and allow to cool on the tray.
- Serve with butter or other toppings of your choice. Note: I like to eat them while warm or reheated and simply topped with butter.
