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    Home » Small Cakes

    Pumpkin Scones

    Published: Jan 23, 2018 · Modified: May 10, 2022 by Marcellina

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    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 this mascarpone cream along with your favourite jam and this is a winner any day. Of course, serve these Pumpkin Scones with a strong espresso, Italian style!

    Pumpkin Scones with Strawberry Jam Mascarpone Cream

    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 crostoli and Italian cream puffs 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.

    Pumpkin Scones with Strawberry Jam Mascarpone Cream

    If you enjoyed this Pumpkin Scone recipe, you will undoubtedly love my strawberry jam recipe. And why not join my free email list by clicking here and never miss a recipe!

    Baci,
    Marcellina xx

    Pumpkin Scones with Strawberry Jam Mascarpone Cream

    Pumpkin Scones

    Tender Pumpkin Scones are paired can be paired with a delicious mascarpone cream for a wonderful Australian favourite with and Italian twist
    5 from 6 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings:12 scones
    Author: Marcellina

    Ingredients

    • 2 ounces (60 grams) salted butter, softened
    • ⅓ cup castor sugar
    • 1 large egg
    • ¾ cup cooled pureed pumpkin
    • 2 cups self raising flour, sifted or plain flour sifted together with 4 teaspoons baking powder
    • ¼ cup milk more or less as necessary
    • Mascarpone Cream
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 450ºF/230ºC. 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.
    • Serve Pumpkin Scones with Mascarpone Cream and your fav jam.

    Nutritional Information Per Serving

    Calories: 144kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 42mg | Potassium: 64mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2529IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

    Nutritional Disclaimer

    Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.

    Tried this recipe? I'd love to see!Mention @marcellina.in.cucina or tag #marcellinaincucina

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      Recipe Rating




    1. Kaitlyn

      February 05, 2018 at 4:24 am

      5 stars
      This recipe is totally different for me. Can't wait to make it. SO gorgeous! 🙂

      Reply
      • Marcellina

        February 05, 2018 at 2:00 pm

        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!

        Reply
    2. Marcelle/A Little Fish in the Kitchen

      January 30, 2018 at 1:47 am

      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!

      Reply
      • Marcellina

        January 30, 2018 at 9:04 pm

        Thank you Marcelle! I know you will like them!

        Reply
    3. Barbara Schieving

      January 26, 2018 at 4:51 am

      I never knew pumpkin scones were popular in Australia. They look delicious!

      Reply
      • Marcellina

        January 30, 2018 at 9:06 pm

        Barbara, Pumpkin scones are so tender and flavoursome, that's why they are so popular!

        Reply
    4. Ciao Chow Linda

      January 25, 2018 at 11:35 pm

      5 stars
      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!

      Reply
      • Marcellina

        January 30, 2018 at 9:07 pm

        Linda, you must come to Australia. I'd love to catch up with you!

        Reply
    5. Berny

      January 25, 2018 at 12:12 pm

      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 🙂

      Reply
      • Marcellina

        January 25, 2018 at 3:38 pm

        Thanks Berny! Yes, roasted pumpkin salad is delicious. I think you will like these just as much!

        Reply
    6. Maria

      January 24, 2018 at 11:30 am

      5 stars
      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 🙂

      Reply
      • Marcellina

        January 24, 2018 at 8:56 pm

        Thank you for your kind comment, Maria! Yes, Pumpkin Scones are very moist and soft which is what I love about them.

        Reply
    7. Ronit

      January 23, 2018 at 10:04 am

      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. 🙂

      Reply
      • Marcellina

        January 23, 2018 at 4:08 pm

        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!

        Reply

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