Queensland Pumpkin Scones Recipe - Allrecipes.com
Queensland Pumpkin Scones Recipe
  • READY IN 45 mins

Queensland Pumpkin Scones

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 scones Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 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!

 
Most Helpful Critical Review
Oct 26, 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. :)

 

22 Ratings

Oct 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!

 
Sep 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.

 
May 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.

 
Nov 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.

 
Nov 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.

 
Jan 20, 2009

These were more like a heavy bread with very little pumpkin flavouring. Will not make again.

 

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Nutrition

  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 54.9 g
  • 18%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 898 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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