Pumpkin Scones are such an institution here in Australia. It seems almost unpatriotic to not like Pumpkin Scones or at least scones of any type. Add a little Italian twist with a delicious Mascarpone cream along with your favourite jam and this is a winner for Australia day. Of course, serve these Pumpkin Scones with a strong espresso, Italian style!
How to make perfect Pumpkin Scones
I was introduced to Pumpkin Scones as a little girl when I went with my mum to visit her friend, Mary. Mary was a great baker and her Pumpkin Scones were phenomenal! Mum made great Pan di Spanga, Zuppa Inglese and Torta di Zucca but Pumpkin Scones never came out of her oven. Firstly, I’m sure Mary had drained the pumpkin well after cooking. Then she would have used good salted butter and mix the flour in lightly. Absolutely never over kneaded. Finally the oven would have been really hot so that the Pumpkin Scones rose beautifully. And without a doubt, Mary would have wrapped the fresh scones in a clean tea towel to cool. Of course, Mary served her scones with jam and cream just not Mascarpone cream.
Recipes for Pumpkin Scones are all quite similar – pureed pumpkin, butter, sugar, flour an egg and sometimes a bit of milk. You can add a little nutmeg or cinnamon if you like. Just like a cake, the recipe begins with beating together the butter and sugar before adding the remaining ingredients. This recipe produces very soft dough but try not to add more flour which is the enemy of tender scones. However each pumpkin has different moisture content and for that reason you may find you need a little more flour or less milk to make the dough manageable.
Tender Pumpkin Scones are paired with a delicious Mascarpone Cream for a wonderful Australian favourite with and Italian twist
- 60 grams (2 oz) salted butter, softened
- 1/3 cup castor sugar
- 1 large egg
- 3/4 cup cooled pureed pumpkin
- 2 cups self raising flour, sifted or plain flour sifted together with 4 teaspoons baking powder
- 1/4 cup milk more or less as necessary
- 1 cup whipping cream
- 2 tablespoon icing powdered sugar, or to taste
- 250 grams mascarpone
Preheat oven to 230C/450F. Line baking tray with non stick paper.
Beat butter and sugar until creamy
Add egg and beat well until combined.
Mix in pumpkin.
Fold in flour (or flour/baking powder) and enough milk to make a soft dough.
On a well floured surface, bring the dough together by lightly kneading. I used this word "kneading" very lightly as the dough is quite soft and more or less needs to be just pushed together.
Pat out to 2cm/3/4inch thickness.
Using a 5cm/2inch cutter, cut out scones. Gather up the scraps and continue until you have used up all the dough. I was able to get 12 scones but you may get less if you have pressed out your dough a bit thicker.
Bake for 10 minutes then reduce the heat to 200C/390F and bake for a further 5 minutes.
Remove from oven and immediately place scones in a clean tea towel and wrap until cool.
Whip together cream and icing (powdered) sugar until soft peaks form.
Stir a couple of spoonsful of cream into the mascarpone to lighten then fold mascarpone into whipped cream. Be careful not to over mix the mascarpone.
Serve Pumpkin Scones with your favourite jam and Mascarpone Cream.
- Mascarpone is an Italian cream cheese that is high in fat. It needs to be handled gently because if overworked it will curdle easily. You'll have mascarpone butter which is nice but it's not Mascarpone Cream.
- This will make quite a bit of Mascarpone Cream but it is delicious served with any dessert or even use a dollop on your cereal for a bit of indulgence!