Pumpkin Scones

These Pumpkin Scones are soft, buttery and absolutely irresistible.  The perfect treat for afternoon tea or a cozy weekend bake.

This recipe holds a special place in my heart. I was first introduced to these scones at a playdate when my eldest was in prep. I’ll admit, I’d never been a pumpkin scone fan (sorry Flo!)  But the moment I tried Ally’s scones, I changed my mind completely. My daughter did too… she went back for seconds, then thirds! That’s when I knew I had to ask for the recipe.

The best part? These scones are made in just one pot, which means less washing up and more time to enjoy them warm from the oven with a generous dollop of jam and cream. Whether you’re a seasoned baker or just starting out, these pumpkin scones are simple, comforting and guaranteed to become a family favourite.

Scones, afternoon tea, morning tea, snacks, high tea, Mother’s Day, autumn, pumpkin, scones, whipped cream, jam

Morning tea, afternoon tea

Yield: 18

Author: Ange Zahn

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Pumpkin Scones Traybake

Are you looking for a simple sweet traybake recipe you can make in one pot? You can’t go past my delicious pumpkin scones. These pumpkin scones are so tender and buttery, you will go back for more. They are perfect for afternoon tea or to for the kids lunchboxes.

Prep time: 45 HourCook time: 30 MinTotal time: 45 H & 30 M

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Ingredients

Pumpkin Scones

• 3 cups cooked mashed pumpkin
• 200g unsalted butter
• 1 ½ cups caster sugar
• 3 eggs, room temperature
• 4 ½ cups SR Flour
• Pinch salt

Toppings

• Strawberry or Raspberry Jam
• 300ml thickened cream
• 1/4 cup icing mixture
• 1 teaspoon vanilla

Instructions

Pumpkin Scones

1. Prepare the pumpkin by removing the skin and chopping into chunks. Place in a large pot and cover with cold water. Bring to the boil and cook for 20 minutes or until cooked. You want them soft, but not super mushy. **You could also steam the pumpkin if you don’t want to boil them.**
2. Whilst the pumpkin is cooking, preheat the oven 200ºC and line a 23cm x 33cm baking tray or dish.
3. Drain the pumpkin into a colander over the sink.
4. Place the cooked pumpkin back into the pot and mash using a potato masher. Measure 3 cups of cooked pumpkin. You can use the cooking pot to prepare the rest of the batter, or you can use a clean bowl. I like to use the pot.
5. Whilst the pumpkin is still hot, add the butter and sugar and stir until the butter has melted and the sugar has dissolved. Allow to cool until it is room temperature.
6. In a bowl, lightly whisk each egg and add to the pumpkin mixture one at a time. Stir gently between each addition.
7. Sift in the flour and salt and carefully stir the mixture. You don’t want to overmix the mixture.
8. Pour the pumpkin mixture into your prepared pan and bake for 25-30 minutes or until a skewer comes out clean when inserted into the middle.
9. Pumpkin scones are always best served with your favourite jam and cream.

Whipped Cream

1. In a large mixing bowl, pour in the cream, icing mixture and vanilla.
2. Whisk on high speed using electric beaters until stiff peaks form.

To Serve

1. Cut the scone ‘cake’ into 18 squares. I find it best to use a serrated knife when doing this
2. Take one scone and cut in half so you have a top and a bottom piece. And place on a plate with the cut sides exposed
3. Spread jam on the cut sides and dollop whipped cream on top.

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