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.
The Recipe
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.
If you enjoyed this Pumpkin Scone recipe, you will undoubtedly love my Traditional Scone recipe. And why not join my free email list by clicking here and never miss a recipe!
Baci,
Marcellina xx
Pumpkin Scones with Mascarpone Cream
Ingredients
- 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
Mascarpone Cream
- 1 cup whipping cream
- 2 tablespoon icing powdered sugar, or to taste
- 250 grams mascarpone
Instructions
- 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.
Make Mascarpone Cream while scones are cooling
- 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.
Notes
- 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!
This recipe is totally different for me. Can’t wait to make it. SO gorgeous! 🙂
I think you will like it, Kaitlyn! It’s a sticky dough but it’s meant to be. You can add a little more flour though not too much as they won’t be as tender. Happy baking!
Marcellina, these scones have such a nice, warm color. I love flavor pumpkin adds to everything and I can’t wait to try this recipe. I’m sure they are extra delicious with your sweet mascarpone cream!
Thank you Marcelle! I know you will like them!
I never knew pumpkin scones were popular in Australia. They look delicious!
Barbara, Pumpkin scones are so tender and flavoursome, that’s why they are so popular!
I’ve never eaten a pumpkin scone, and I didn’t know they were so popular in Australia. I need to make these – and visiting Australia is on my bucket list!
Linda, you must come to Australia. I’d love to catch up with you!
Wow these look really interesting! I’ve only recently started to like pumpkin – a roasted pumpkin salad totally converted me. I must try these to up my pumpkin game 🙂
Thanks Berny! Yes, roasted pumpkin salad is delicious. I think you will like these just as much!
These look stunning! I can understand why these must be so popular and as you say, an institution. I can only imagine how very moist and soft they must turn out. I have pinned to try. Thanks for sharing Marcellina 🙂
Thank you for your kind comment, Maria! Yes, Pumpkin Scones are very moist and soft which is what I love about them.
Love the color of these scones. I’m sure the flavor is enhanced as well, with the pumpkin puree. Will give them a try. Thanks for sharing another wonderful recipe. 🙂
Thank Ronit! Yes, I love the colour too. Be sure to pick a deeply coloured pumpkin (which has more flavour as well). I hope you love this recipe as much as I do!