Recipe by Renae Sattazahn
"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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canned unsweetened pumpkin puree
2 3/4 cups
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!
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. :)
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!
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.
Don't be afraid to jazz this up with pumpkin pie spice, cinnamon, or nutmeg. Very good. Altering flour is really not necessary.
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.
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.
These were more like a heavy bread with very little pumpkin flavouring. Will not make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Queensland Pumpkin Scones
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 85
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