Tea, a Drink with Jam and Scone!

September 28th

Claudia of Chestofdrawers has generously shared her favorite Fall recipe — pumpkin scones. Claudia is Australian, but now lives in Austria. Her blog is a treat of art, craft and travel photography. She also has this incredible Sound of Music-esq view from her kitchen, where she whips up such sugary goodness. I am going to bake these this weekend. Yum!

PUMPKIN SCONES
Preheat oven to 200° celsius
You need:
1 Tblsp butter
1/2 cup sugar
1/4 teaspoon salt
1 egg
1 cup cooked mashed pumpkin (cold)
2 cups Self raising flour (or 2 cups plain flour plus 1 teaspoon baking powder)
Method:
Beat together butter, sugar and salt with electric mixer.
Add egg, then pumpkin and stir in the flour with a spoon.
Turn on to floured board, knead lightly until the dough comes together, roll out to a thickness of 3cm and cut rounds with a cookie cutter. Place scones right next to each other on a baking tray lined with non-stick baking paper
Place tray on top shelf of hot oven for 15-20 minutes. Serve warm or cold with butter and jam.

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12 Responses

  1. Y.U.M. I will be making these – thanks Claudia!

  2. i’ll have to try these. i love scones. bought a batch today at kroger and boy are they disappointing. they’re MOIST. can you believe it? oh how i crave a crumbly scone.

  3. Thanks for the lovely compliments…I hope everyone enjoys these scones!

  4. Sounds fantastic! Can’t wait to make these babies!

  5. Those sound so good! I am going to have so much baking to do this fall thanks to your wonderful recipes. 🙂

  6. can it be canned pumpkin? 🙂

  7. It sounds interesting, I will try!

  8. I love scones! I’m an Aussie too so I try to have these as often as possible (it’s still not often enough). Just a tip, if you make plain scones they are very yummy with cream (heavy clotted cream) and jam.

  9. I love scones, but usually they have a bazillion grams of fat in them. These clearly don’t, and I can’t wait to try them. Thanks Claudia and Kelli!

  10. Ooooh, those look like a must-try. Thanks!

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