Did you know that pumpkin scones came from Australia? Before you send me a DM; I want to clarify that scones themselves originated in Scotland. Are we good now? Pumpkin was introduced to Australia by the First Fleet back in 1788. Pumpkins especially liked it up in the Queensland region, Queensland even have their own pumpkin; the Queensland Blue, this is the cool blue hued pumpkin you’ve seen around the last few years in the fall. Aren’t they just beautiful?
Scones can be savory or sweet and have been known to be an accompaniment to afternoon tea, think fancy high tea + think tea and scones at the kitchen table with the neighbour.
There are a lot of squash varieties that are abundant in the fall and winter. They are all so versatile too. They can be eaten as main courses, side dishes, salads, and curry dishes too. I just topped pizza with some leftover acorn squash. They can be baked in breads, muffins and scones.
This recipe I am using canned pumpkin puree. If you prefer to use fresh pumpkin make sure you look for sugar, cooking, or pie pumpkins at the grocery store.
Okay let’s jump in….. Here’s some scones for all you pumpkin fans!!
½ C Pumpkin purée
3 TBSP Cream
1 TBSP Molasses
2 tsp Vanilla
¼ C Brown sugar
1 tsp Baking powder
½ tsp Baking soda
½ tsp Salt
1 tsp Cinnamon
¾ tsp Ginger
¾ tsp Cloves
½ tsp Nutmeg
½ C Butter, unsalted
Milk or cream
Mix the pumpkin, cream, egg, molasses + vanilla in a bowl. Set aside.
Add the flour, brown sugar, baking powder, baking soda, salt + spices into your mixers bowl. Mix on low to combine.
Add the chunks of butter and mix until it resembles a coarse meal.
Add the pumpkin mixture to the flour mixture.
Continue mixing until all ingredients are incorporated
Place dough (it will be sticky) onto a lightly floured work surface. Lightly dust the top of the dough with flour too.
Gently knead the dough into a smooth ball. Divide the dough in half.
Form each half into 5-inch circles, about 3/4-inch thick.
Cut each circle into six pieces.
Place the scones on a parchment lined baking sheet.
Bake for 10-15 minutes. When scones have risen and are golden brown.
Let cool the scones cool for 15 minutes on the baking sheet. Its time for the glaze: combine the icing sugar + milk.
Start with 2 TBSP of icing sugar and a couple of drops of milk or cream. Mix together in a bowl. Add more of each in small amounts until you have a thick consistency.
Whisk until the glaze is smooth. It should be thick.
Spoon the glaze over top of the scones and you decide how much each one gets. I personally like the look of a fully glazed scone.
Let sit for about 30 minutes for the glaze to set.
Alternatively you can use a food processor instead of a mixer or hand mixer.
Make sure butter chunks are cold.
This recipe doubles well.
Can be frozen for up to 3 months.
All ingredients for this recipe you can find at all 3 @cityavemarket – New Westminster, Port Coquitlam + Commercial Drive!