When most people think of typical Australian food they think of pavlovas, meat pies, lamingtons and damper. Back when I was growing up all of these foods were staples, but pumpkins scones were also extremely popular. Strangely, they seem to have dropped off the radar. Perhaps this is because when I was growing up Joh Bjelke-Petersen and his wife, Florence, were well known politicians, and everyone knew her famous pumpkin scones (I think this is a declaration that I’m officially old). So this recipe is a revival! A twist on the Aussie classic, which perfectly suits the Northern Hemisphere also, due to the abundance of pumpkins thanks to autumn and Halloween. Makes 9.
- 1/2 cup caster sugar
- 1 tbsp softened butter
- 1/4 tsp salt
- 1 egg
- 1 cup pumpkin puree (approx 1/2 a Hokkiado pumpkin, diced and boiled for 7-9mins.)
- 2 1/2 cups self raising flour
- 1/2 tsp cardamon
- 1/4 tsp cinnamon
- Preheat oven to 220C (200C fan forced).
- Add butter, sugar and salt in a large mixing bowl. Using a mixer on a low speed, mix until well combined.
- Add the egg and then the pumpkin puree and mix well between each.
- Add 2 cups of flour and the spices, sifted, to the mixing bowl. Using a wooden spoon, stir to combine. Add the remaining flour, a 1/4 cup at a time until well combined. If the mixture is sticky, kneed until just smooth.
- Place on a well floured surface. Use a floured rolling pin to roll out the dough to 2cm high.
- Cut the dough with a floured cookie cutter and place on a baking tray lined with non stick paper. Kneed any off cuts, roll out and cut until majority of the dough is used.
- Place in the oven on the centre rack and bake for 13 minutes.
- Place on a wire rack to cool slightly. Serve warm with either jam and cream or butter. Enjoy!