Pumpkin scones are a beloved Australian treat, offering a sweet and moist twist on the traditional scone. Perfect for afternoon tea or a cozy breakfast, these scones are easy to make and packed with flavor. This article will guide you through an authentic Australian pumpkin scone recipe, bringing a taste of Down Under to your home.
Ingredients
- 2 cups self-raising flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup cold butter, cubed
- 1 cup cooked, mashed pumpkin (cooled)
- 1/4 cup milk
- 1 egg, beaten
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Dry Ingredients:
- In a large bowl, combine the self-raising flour, sugar, salt, ground cinnamon, and ground nutmeg. Mix well.
- Cut in the Butter:
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
- Combine the Wet Ingredients:
- In a separate bowl, mix the cooled, mashed pumpkin with the milk and beaten egg until well combined.
- Form the Dough:
- Add the wet ingredients to the dry ingredients and mix gently until just combined. Do not overmix the dough.
- Knead and Cut the Scones:
- Turn the dough out onto a lightly floured surface and knead gently a few times until smooth. Pat the dough to about 1-inch thickness.
- Use a round cutter to cut out scones and place them on the prepared baking sheet. Gather the scraps and repeat until all the dough is used.
- Bake the Scones:
- Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and cooked through.
- Serve:
- Allow the scones to cool slightly before serving. Enjoy them warm with butter, jam, or a drizzle of honey.
Tips for Perfect Pumpkin Scones
- Pumpkin Preparation: Ensure the mashed pumpkin is well-drained and cooled before adding to the dough to prevent excess moisture.
- Butter Handling: Keep the butter cold to achieve a light, flaky texture in the scones.
- Avoid Overmixing: Mix the dough gently to avoid tough scones.
Pumpkin scones, with their delightful combination of sweet pumpkin and warm spices, are a true Australian favorite. This recipe brings the comforting flavors of the Land Down Under to your kitchen, perfect for any occasion. Enjoy your sweet baking adventure!
Bonus: Australian Lamington Recipe
To complement your pumpkin scones, consider making traditional Australian Lamingtons.
Ingredients
- 1 cup plain flour
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
- 2 cups desiccated coconut
- 2 cups powdered sugar
- 1/2 cup cocoa powder
- 3/4 cup boiling water
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a square baking pan with parchment paper.
- Prepare Cake Batter: In a bowl, sift together flour and baking powder. In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract. Gradually add the flour mixture and milk, mixing until smooth.
- Bake Cake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- Prepare Icing: In a bowl, combine powdered sugar and cocoa powder. Gradually add boiling water, stirring until smooth.
- Assemble Lamingtons: Cut the cooled cake into squares. Dip each square into the chocolate icing, then roll in desiccated coconut. Place on a wire rack to set.
Serve these delightful Lamingtons alongside your pumpkin scones for a complete Australian culinary experience.