Pumpkin Scones are a true Aussie classic, loved for their light, fluffy texture and subtly sweet flavour. They were famously popularised by the wife of former Queensland Premier Sir Joh Bjelke-Petersen, who became well known in the 1970s and 80s for sharing her home baking with visitors and dignitaries. Her pumpkin scones quickly gained a reputation as a Queensland icon, embodying the warmth and simplicity of home-style country cooking.
Traditionally enjoyed fresh from the oven, these golden treats are perfect served with a smear of butter and golden syrup, or more indulgently with jam and cream, just like a classic Devonshire tea. What makes them extra special is their versatility, as they are a clever way to use up leftover mashed pumpkin, adding moisture and natural sweetness to the dough.
Whether you are baking them for a weekend brunch, popping them into a lunchbox, or serving them warm for afternoon tea, pumpkin scones are an easy, budget-friendly bake that never goes out of style. They are a comforting taste of Australian history, and once you try them, you will see why they have been passed down through generations.
Delicious Pumpkin Scones
12
servings10
minutes20
minutes220
kcal30
minutesLight and fluffy Aussie pumpkin scones, perfect warm with butter, jam or cream. A classic bake that makes the most of leftover mashed pumpkin!
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Ingredients
1 tbsp Butter
0.5 cup Sugar
0.25 tsp Salt
1 Egg
1 cup Pumpkin -mashed, cold
2 cups Self raising Flour
Directions
- Preheat oven to 225 degrees.
- Beat together butter, sugar and salt with electric mixer.
- Add egg, then pumpkin and stir in the flour.
- Turn on to floured board and cut.
- Place in tray on top shelf of oven and bake for 15-20 minutes.
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