Name: Pumpkin scones
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12
Ingredients: 250 gm peeled jarrahdale or Queensland blue pumpkin, cut into 3cm pieces; 300 gm self-raising flour (2 cups); ½ tsp ground nutmeg; 75 gm pure icing sugar, sifted (1/3 cup); 40 gm butter, softened; 1 egg yolk; For brushing: milk; To serve: butter

The scone originates from Scotland with the earliest reference to the bread in a Scottish poem, in 1513. They were originally cooked on a girdle – a type of griddle – over an open flame and in a large flat square or round, then cut into pieces. It was not until the mid-19th century that scones were leavened with baking powder or bicarbonate of soda. It’s unclear when the oven replaced the girdle as the method of cooking or when the individual round numbers came into vogue.

Plain, sweet or savoury, scones are a specialty of the British Isles, where they’re pronounced ‘skon’ in Scotland and northern England and ‘skoan’ in the south.

Since Mrs Beeton’s time, cooks have added various ingredients – fruit, cheese, nuts and, of course, pumpkin – to scones. The latter type was cemented on Australia’s culinary map by Florence Bjelke-Petersen (or Lady Flo as she’s known), a Queensland senator during the late 80s and early 90s and wife of former Queensland premier Sir Joh. During her time as a senator she became well-known for her pumpkin scones, her reputation for them rivalling that of her political career. “I hope they remember me first for being a senator, who just happened to make pumpkin scones,” recounts Florence. And the secret to these golden nuggets? Cook the pumpkin the night before and chill it in the fridge.

Florence Bjelke-Petersen’s famous pumpkin treats originate from the traditional Scottish ‘skon’.

Ingredients

250 gm peeled jarrahdale or Queensland blue pumpkin, cut into 3cm pieces

300 gm self-raising flour (2 cups)

½ tsp ground nutmeg

75 gm pure icing sugar, sifted (1/3 cup)

40 gm butter, softened

1 egg yolk

For brushing: milk

To serve: butter

Method

Main

1.Preheat oven to 200C. Place pumpkin in a steamer over a saucepan of boiling water, cover and steam until tender (about 15 minutes), then transfer to an oven tray and bake for 10 minutes to dry out. Cool, then pass through a coarse sieve.

2.Sift flour, nutmeg and 1 tsp salt into a bowl. Using an electric mixer, beat icing sugar and butter until pale and fluffy, add egg yolk and beat to combine. Using a wooden spoon, stir in pumpkin, then half the flour mixture. Add remaining flour mixture and, using your hands, bring together to make a dough, then turn out onto a lightly floured surface and knead gently until smooth (dough should be a little sticky).

3. Roll out to 2cm thick and, using a 5.5cm-diameter cutter dipped in flour, cut rounds (without twisting cutter) from dough and transfer to a lightly greased oven tray. Re-roll scraps and repeat. Brush tops with milk and bake until golden and sound hollow when tapped (10-15 minutes). Serve hot or at room temperature with butter.

Styling by Adelaide Lucas

Styling by Vanessa Austin

Ingredients

Method

Main

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