Back in the 60’s Mim used to go to these weekly cooking classes that were run by the SCC (Sydney County Council). She remembers sitting up in an amphitheatre style classroom and scribbling down notes on the recipes that were printed out and distributed to the eager young cooks. To this day, Mim still has that piece of paper with the pumpkin scone recipe on it!
You haven’t had scones until you’ve had these. They are the lightest scones you’ll ever come across. So easy to make and using simple ingredients, served warm with jam and cream and a steaming hot cuppa – it’s one of life’s simple pleasures.
I grew up eating these scones at the farm and as a young girl always thought that putting pumpkin in them was weird. Vegetables surely weren’t supposed to go in sweet things? I’ve now grown up and realised that the addition of the pumpkin is why I like these scones so much. They are soft and airy and so unlike the often ‘dense’ scones you get that don’t include the pumpkin.
Now these are best eaten straight from the oven, Mim preferring to smother hers in butter as opposed to my favourite – strawberry jam and whipped cream. A special treat, make a batch of these this weekend. You won’t be disappointed and promise they don’t taste ‘pumpkiny’ at all. Another family recipe that is too good not to share.
Unlike me who was always busy talking too much in class to take anything in – I’m so glad Mim was paying attention.
mim’s pumpkin scones
1 x heaped tablespoon of butter, at room temperature
2 x tablespoons of white sugar
1 x cup of cold cooked mashed pumpkin
1 x egg
2 1/2 cups of sifted self raising flour
Pinch of salt
1/4 to 1/2 cup of milk, depending on the dryness of the pumpkin
Strawberry jam and cream, to serve
- Preheat oven to 220℃ and grease a large baking tray.
- In a large mixing bowl, using a fork, combine the butter and sugar.
- Add the pumpkin and mix.
- Add the egg and mix thoroughly.
- Pour in the sifted flour and salt and mix lightly with the fork.
- Then add 1/4 cup of milk and mix lightly to make a fairly soft dough. (You can then judge if any extra milk is required).
- Next, knead lightly on a floured surface, shaping and patting to about an inch thick. (See pics below).
- Using a scone cutter (or small round glass) cut out the scones and place them slightly close together on the tray. Use the leftover bits to roll out again with your hands, cutting out more scones so that you’re not wasting any of the dough.
- Using a pastry brush, brush the scones lightly with milk.
- Bake in the hot oven for approximately 12 – 15 minutes or until slightly browned on top and cooked through.
- Serve warm with jam and cream.
- You can cook the mashed pumpkin the day before, but you mustn’t add any butter to it.
- You can use store bought clotted or dollop cream. Otherwise – whip some thickened cream, icing sugar and vanilla extract together to make whipped cream. (Our preferred).
Mim’s little helper.
Kneading the dough really lightly is the secret to a light scone.
Use a round small glass to cut the circle if you’re like me and don’t own scone cutters.
Brush the scones with milk before baking, using a pastry brush. If you don’t own a pastry brush – simply dip your fingers in the milk and clumsily brush the scones with your hands.
These have just come out of the oven – a very light golden colour – you don’t want to overcook them.
Pop them in to a colander lined with a clean tea towel to cool. The air in the base of the colander helps for to stop becoming soggy and wrapping the scones up in the tea towel means that they stay nice and warm until you serve them.
Annabubby happy as Larry.
If you make Mim’s pumpkin scones, please leave your comments below. xx