All my Scone recipes are based on Auntie Lorna’s Scone recipe. I needed to alter the amount of Milk for these scones because I added 1/2 cup pureed Pumpkin. It is a coincidence that these Pumpkin Scones have a strong resemblance to the famous coffee shops’ scones. I have never been to those coffee shops and I don’t know if my scones taste like their scones.
2 cups Self-Raising Flour *plus extra for kneading
1/4 cup Caster Sugar
1 teaspoon Ground Cinnamon *You may wish to add other spices such as Ground Ginger, Ground Nutmeg, etc.
60g Cold Salted Butter
1/2 cup pureed Cooked Pumpkin *about 100g
1 pinch Salt
1/4 cup Milk *plus extra
1/2 teaspoon Vanilla Extract
Icing & Topping
1/2 cup Icing Sugar
2 teaspoons Brown Sugar
1 tablespoon Milk
Vanilla Extract *optional
Pepitas (Pumpkin Seeds)
- Preheat oven to 220℃. Line a baking tray with baking paper.
- Place Self-Raising Flour, Sugar and Cinnamon in a large bowl, and mix well. Cut the Butter into small cubes and add to the flour mixture. Using fingertips, rub the Butter pieces into flour mixture until mixture resembles fine breadcrumbs.
- In a small bowl, combine pureed Cooked Pumpkin, Salt, Milk and Vanilla Extract. Add the mixture to the flour, and stir until a sticky dough forms. Knead gently until just combined. *Note: Add extra Milk if required.
- Divide the dough in half. On a lightly floured surface, gently flatten each dough to 2cm thick round. Cut each round into 6 pieces.
- Place scones on the prepared tray. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. Transfer to a wire rack and cool.
- To make Icing, mix Icing Sugar, Brown Sugar and Milk until smooth. Add a few drops Vanilla Extract if you like it. Place it in a piping bag or tough plastic bag, and pipe it out on the cooled Scones. Sprinkle with some Pepitas (Pumpkin Seeds).