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Pumpkin Scones

A community recipe by

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These scones were made famous in the 70's by Flo Bjelke-Petersen wife of an Australian State Premier. As taken from the Womans Weekly cookery series, Old Fashioned Favourites.


Serves: Makes about 16

  • 255 grams cooked and mashed pumpkin
  • 28 grams butter
  • 63 millilitres superfine sugar
  • 1 egg
  • 625 millilitres self-raising flour
  • ½ teaspoon ground nutmeg
  • 83 millilitres milk (approximately)


Pumpkin Scones is a community recipe submitted by ShazzaP and has not been tested by so we are not able to answer questions regarding this recipe.

  • Lightly grease two 20cm round sandwich pans.
  • Beat butter and sugar in a small bowl with electric mixer until light and fluffy; gradually beat in egg.
  • Transfer mixture to large bowl. Stir in pumpkin, then sifted dry ingredients and enough milk to make a soft sticky dough.
  • Turn dough onto floured surface, knead lightly until smooth.
  • Press dough out to about 2cm in thickness, cut 5cm rounds from dough. Place rounds, just touching, in prepared pans. Bruch tops with a little milk.
  • Bake scones in a very hot oven for about 15mins.
  • Additional Information

    When choosing a pumpkin use a solid fleshed one, Butternut squach also works well Best made just before serving Suitable for freezing

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