Here in Australia, we love pumpkin (it’s my favourite vegetable). It’s nearly as popular as potato as a vegetable served at most main meals, it’s one of the first solids our babies eat and also quite a popular vegetable for dishes like risotto, pizza toppings, lasagna, ravioli fillings, dips and the way I like, in baking. My fussy nearly 7 year old daughter just won’t eat vegetables but I’ve been putting them in most of my baking for years now. Besides helping her get some goodness, it makes for a lovely moist cake or muffin. But we do love using pumpkin for Lady Flo’s pumpkin scones.
Some varieties of pumpkin (or butternut squash as it might be known in other parts of the world) we enjoy here in Australia are Queensland Blue, Jap, Butternut, Sweet Dumpling or Golden Nugget.
They’re good to eat because they’re:
- an excellent source of beta carotene and the deeper the flesh colour, the higher the level of this pro-vitamin (it’s converted to vitamin A in the body).
- also a good source of vitamin C, with Queensland Blue coming top of the pumpkin class for this vitamin.
- a source of dietary fibre and they supply (especially Golden nugget and Butternut) a good source of potassium.
- not full of carbohydrate, but some of it is present as natural sugars, which is why they taste sweet.
- low in kilojoules and depending on the variety of pumpkin, 100g has from 125-200kJ.
(Source: http://www.freshforkids.com.au/veg_pages/pumpkin/pumpkin.html)
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| My Nanna’s homemade vintage scone cutter made from a tin can (a bit rusty to use now but a wonderful keepsake) |
One of the most famous ways to use pumpkin in baking (well, here in Queensland at least) is in pumpkin scones. We had a politician here in Queensland called Sir Johannes “Joh” Bjelke-Petersen, (13 January 1911 – 23 April 2005). He was the longest-serving and longest-lived Premier of Queensland, holding office from 1968 to 1987. His wife, Flo, herself a politician was reknown for her homely, old fashioned advice and recipes, including Pumpkin Scones, which she served to the Queen of England. (For more information on Flo, check out the Wikipedia entry.)
I actually had a request from Di at Di-licious Cupcakes, herself an excellent baker, to make some pumpkin scones and I’m only just getting around to it.
Lady Flo’s Pumpkin Scones
(from Classic Country Collection by Flo Bjielke-Petersen)
1 tbs butter
1/2 cup sugar
1/4 tsp salt
1 egg
1 cup cold mashed pumpkin
2-2.1/4 cups self raising flour
milk for brushing
- Beat together butter, sugar and salt.
- Add egg, then pumpkin. Beat well.
- Finally, stir in very gently, by hand, the sifted flour until just combined. (Do not over work dough as scones will turn out very tough.)
- Turn onto floured work surface, flatten dough to approx 1″ thickness and cut using scone cutter or cut into squares with a knife, as I did. (I prefer that more square look of a scone.)
- Place close together on baking tray (this will assist with the rising), brush with milk and bake in a preheated 225 deg C (435 deg F) oven for approximately 15 to 20 minutes.
I prefer my pumpkin scones with just butter or butter and jam. Scones in Australia are traditionally served in the form of a Devonshire Tea with whipped cream and jam at morning or afternoon tea time.
So, don’t throw out that last bit of mashed pumpkin. Boil it, mash it, whack it in the freezer and make yourself some beautiful, soft fresh pumpkin scones.
Yum yum yum. Pumpkin scones and soup would have to be one of my favourite things. I however have not had a decent scone since my relationship with gluten ended so abruptly. I really should try to work on some good GF scones.
xo Lee
Oh yum! Definitely trying these out. I have a pumpkin out in the garden almost ready for picking. Thanks for sharing!
I have never even thought to make pumpkin scones! I have made pumpkin chocolate chip muffins and pumpkin gingerbread but not scones. I am going to make them this fall! Thanks for the recipe!
Love pumpkin. Love scones. I think these are a must do. Found you through Tasty Tuesday.
Laura
Oh I just love Pumpkin Scones, When we cut a pumpkin, I steam the rest of the pumpkin, and mash it into one cup lots, then freeze it in press seal bags….Just for these occasions….I also add pumpkin to a lot of baking too….its great to have it on hand in the freezer as a quick thickener to a soup too.
Those look delicious. I did some baking myself today-sugar cookies.
🙂
Hi Anne,
I just saw your post on http://www.midthirtieslife.com/
and thought domesblissity sounds like a good read and woo hoo Flo's scones! (definatley not daggy) thanks for that.
I'll be back to look up some of those dips and what to do with all the cereals in my cupboard!
You always seem to know exactly what's on my "things to cook" list! I've been meaning to do some pumpkin scones for the boys for ages. I know what I'll be doing this weekend!
PS. Hope you know I always read – I just never seem to get a chance to comment xx
I'm embarrassed to admit that I had never had anything other than pumpkin pie before I had kids. Then I discovered how yummy butternut squash is!! I love putting pumpkin in pancakes but will definitely have to try scones!
mmmm I love a pumpkin scone.
Aha! Pumpkin scones for afternoon tea. Just what i need!
Hi Anne. Thanks for the yummy recipe, and the little bit of history that went with it! For once I've actually made the effort to make one of your yummy blog recipes, I couldn't resist pumpkin scones. Mia and I ate them together just now for lunch! Mine didn't rise as much as I would have liked, but the taste….mmm perfecto!
Anne, you're much too kind! Thank you so much for posting Flo's recipe. Olive just loves scones and I think this will be a sneaky way to get some pumpkin into her. I have a home-grown pumpkin in the pantry that needs to be used – perfect timing!
These look awesome, I love pumpkin scones.
My name is Katie and I host Fall Into the Holidays, open Saturdays. I would love to have you link up!