Scones (pronounced with a short `o', rhymes with `Fonz') are a popular
accompaniment to afternoon tea. They are often served with jam and whipped
cream. In this variation the scones are flavoured with pumpkin. It
is not a typical scone recipe.
Pumpkin scones can be eaten in place of bread with a meal.
This recipe was made famous by the wife of the Premier of Queensland.
- 1 Tbsp butter
- 1/2 cup sugar
- 1 egg
- 1 cup cold mashed cooked pumpkin
- 2 cups self raising flour
- 1/8 tsp salt
Grease a scone tray or baking tray.
Cream together the butter and sugar until light and fluffy.
Add egg and beat well.
Add pumpkin, flour and salt and fold in by hand.
Knead lightly and cut into
Place close together on the scone tray and bake at
until well risen and golden on top (about 15 minutes).
To an Australian, a pumpkin is a large round, squat, green or blue-green
vegetable that is orange on the inside. There are many varieties, all of
species Cucurbita maxima. In North America a good substitute is
acorn squash (Cucurbita pepo); elsewhere a butternut squash
(Caryoka nuciferum) would be a fair substitute.
Serve hot, with butter.
15 minutes preparation, 15 minutes baking.
approximate measurement OK.
firstname.lastname@example.org (Bob Kummerfeld)
Dept of Computer Science,
University of Sydney, Australia.
Recipe last modified: 22 May 86
From: email@example.com (Bob Kummerfeld)
Subject: RECIPE: Pumpkin scones
Date: 13 Jun 86 03:39:56 GMT
Organization: Dept of Comp Sci, Uni of Sydney, Australia
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