Fluffy Pumpkin Scones from 1961 Cookery Book

Name: Fluffy Pumpkin Scones
Prep time: 10 min
Cook time: 20 min
Total time: 70 min
Ingredients: ¼ Cup Sugar; 2¾ Cup Plain Flour; 1 tbsp Butter; 1 egg; 1 Cup Roasted Pumpkin mashed; 1 tsp Bicarbonate Soda; 2 tsp Cream of Tartar or Lemon Juice; 1/4 Cup Milk

May 3, 2024

Jump to Recipe Print Recipe

Triangle shaped Pumpkin Scones in a circle

Jump to Recipe Print Recipe

Pumpkin Scones in Australian Culture

Hi there home bakers. If you want fluffy, slightly cakey scones then this is the recipe for you. Pumpkin scones are big deal in Australia. We even have our own pumpkin, the Queensland Blue, its low water content makes it perfect for baking. a special category for pumpkin scones – and other country shows quickly followed. The first written recipe was in The Queenslander printed a recipe in 1913, as the Beenleigh Show had a special pumpkin scone category in 1914.

The real popularity came when Lady Flo– the wife of the Queensland premier from 1968 to 1987. Lady Flo even fed her pumpkin scones to Queen Elizabeth. Click here for more information on the history of the pumpkin scone. Queensland also has the Goomeri Pumpkin Festival every year to celebrate the local fruit.

I am using the recipe from the Women’s Missionary Union Cookery Book 1961.

Queensland Blue Pumpkin Cut in half — Queensland Blue Pumpkin

Step 1

Roasted pumpkin for 40 minutes at 180c.

Creaming butter and sugar — Cream Butter and Sugar

Step 2

Preheat oven to 160c. Cream together butter and sugar.

Adding pumpkin into egg mixture — Add mashed pumpkin to mixture

Step 3

Add 1 egg mix together. Add mashed pumpkin and mix.

Sifting flour into scone dough — Sift Flour into dough

Step 4

Sift in flour, bicarbonate, cream of tartar. Mix twice then add milk.

Pumpkin Scones dough cut in 8 triangles — Cutting Scone Dough

Step 5

Press dough into a circle shape and cut into eight pieces.

4 Pumpkin Scones on Baking tray — Pumpkin Scones on Baking tray

Step 6

Lay baking paper on tray and space the triangles apart. Brush tops with milk. Bake for 20 minutes.

Pumpkin Scone cut in half in butter — Pumpkin Scone with Butter

How to Serve Pumpkin Scones

Serve with butter warm or a maple cinnamon glaze.

Pumpkin Scone with maple glaze icing on top — Maple Glaze on Scone

Do I need to use cream of tarter?

You can use citric acid or lemon use instead, using the same amount.

Fluffy Pumpkin Scones

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Pumpkin Roasting 40

Total Time 1 10

Course Dessert

Cuisine Australian

Servings 8 Serves

Equipment

1 Bowl

Ingredients

¼ Cup Sugar
2¾ Cup Plain Flour
1 tbsp Butter
1 egg
1 Cup Roasted Pumpkin mashed
1 tsp Bicarbonate Soda
2 tsp Cream of Tartar or Lemon Juice
1/4 Cup Milk

Instructions

Roast pumpkin in the oven at 180℃ for 40 minutes until flesh is soft. Then allow to cool before pureeing or mashing. Chill in the fridge over night.
Preheat oven on to 160℃.
Cream sugar and butter together, add egg and beat, then mashed pumpkin.
Sift flour with soda and cream of tartar, into pumpkin mixture. Fold flour through a few times. Add milk and fold through until just combined.
Sprinkle flour on bench top and place the dough on top. Press the mixture together. Cut into circles or form one large circle and cut 8 triangles like a pizza.
Lay baking paper on tray. Then lay the triangles making sure to leave enough space between for the rise.
Brush tops with milk before placing in the oven. Bake for 20 minutes.
Eat warm with butter or make a maple, cinnamon glace.

Keyword Pumpkin, Scones