Queensland Pumpkin Scones

These Australian-born scones are reminiscent of Queensland, where the popular Queensland Blue pumpkin grows. A very tasty treat! Serve in the mornings with breakfast or afternoons with tea.

Original recipe makes 6 scones

Ingredients

1/4 cup softened butter
1/4 cup white sugar
1 egg
1 cup canned unsweetened pumpkin puree
1/4 cup milk
2 3/4 cups self-rising flour
2 tablespoons milk

  • PREP

    15 mins

  • COOK

    15 mins

  • READY IN

    45 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  2. Cream together butter and sugar, then beat in egg, pumpkin puree and 1/4 cup milk until smooth. Stir in flour until a dough forms, then knead a few times on a well floured surface until the dough holds together. Press the dough into a flat circle 1/2 to 3/4 inch thick. Cut into 6 wedges, place onto greased baking sheet, and brush the tops with 2 tablespoons of milk.
  3. Bake in the preheated oven until golden brown on top and bottom, 10 to 15 minutes. Once done, wrap scones with a clean dish towel and allow to cool for 15 minutes before serving.

Nutrition

Calories: 336 kcal
Carbohydrates: 54.9 g
Cholesterol: 57 mg
Fat: 9.5 g
Fiber: 2.7 g
Protein: 7.7 g
Sodium: 898 mg

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