pumpkin-scones4Scones are the quintessential afternoon tea.  They are the perfect level of sweetness for an afternoon (or morning!) pick-me-up.  Scones come in a variety of flavours – plain, sweet or savoury – and all are delicious.  You will find many recipes for sultana/raisin scones, cheese scones, herb scones and plain scones.  But if you come across a recipe for pumpkin scones, it is likely to be courtesy of one lady.  Lady Flo.

Scones originated in Scotland and are pronounced “Skoan” in southern parts of England, and “Skon” in northern part of Britain (northern England and Scotland).  I think the latter pronunciation is more popular in Australia, though I buck the trend learning the pronunciation from parents who heralded from London.

Even though Australia cannot lay claim to the scone, the pumpkin variant is firmly cemented in our culinary repertoire.  Pumpkin scones were popularised by Florence Bjelke-Petersen – wife of former Queensland Premier and later Queenslander Senator. 

Scones are a very quick baked treat to make.  They are light, flaky and creamy, and if not over-handled, will melt in your mouth!  So in honour of Australia Day, I bring you pumpkin scones. 

{  Lady Florence Bjelke-Petersen’s Famous Pumpkin Scones  }

* Ingredients *

1 Tblsp butter
1/2 cup sugar
1/4 teaspoon salt
1 egg
1 cup mashed pumpkin (cold)
2 cups Self raising flour

* Directions *







Beat together butter, sugar and salt with electric mixer.  Add egg, then pumpkin and stir in the flour.  Turn on to floured board.  (Use a marble pastry board if possible to keep the dough cool.)  Gently pat the dough into a mound and cut out desired shapes (e.g. circles or squares).  Place on a baking tray in a very hot oven 225-250c (435-480F) for 15-20 minutes.

{ A few tips … }

1. Australian celebrity cooks such as Belinda Alexander also pay tribute to the scone.  Belinda has a variation of the pumpkin scone with the addition of sweet dates – it is a delicious combination.
2. Consider a pumpkin scone variation with spices such as ginger or cinnamon – they beautifully enhance the pumpkin flavour. 
3. Flo’s secret – cook the pumpkin the night before and chill it in the fridge.