Pumpkin Scones
This is a great way to use leftover roasted pumpkin. To make it easier to whip up the scones the next day, make the pumpkin puree at least a day ahead.
You can cut the scones to any size or shape you like if you don’t own an 8 cm (3 1/4 inch) round cutter.
Ingredients
Pumpkin puree
- One small pumpkin (winter squash).
- 20g ( 3/4 oz/1 tablespoon) olive oil
- Fine salt
- Freshly ground black pepper
Scones
- 220g (8 oz) unsalted, chilled butter
- 500g (1 lb 2 Oz) plain (all-purpose) flour
- 12 g( 1/2 oz/2 tsp) baking powder
- 3g (1/10 oz/ 1/2 teaspoon) bicarbonate soda (baking soda).
- 12g (1/2 oz/2 teaspoon) fine salt
- 1/2 tsp ground ginger
- 1/4 tsp ground Cloves
- 1 tsp ground cinnamon
- 1/2 tsp freshly ground nutmeg
- 220g (8 oz) coarsely ground parmesan; plus 50g (1 3/4 oz), finely grated, to be used as topping
- 230g (8 oz) pumpkin puree
- 100 g(3 1/2 oz/2 medium) eggs at room temperature
- 50g (1 3/4 oz) full cream (whole), milk or buttermilk plus extra for brushing
Cook’s Notes
Temperatures for ovens are for traditional use. If using fan-forced convection, reduce the temperature by 20 degrees C.
Australian teaspoons and cups are used: 1 teaspoon equals 5ml, 1 tablespoon equals 20ml, 1 cup equals 250ml.
All herbs are fresh unless otherwise stated. Cups are lightly packed. All vegetables are medium size and peeled unless specified.
Unless otherwise stated, all eggs weigh 55-60g.
Instructions
Chilling time: Minimum 30 minutes
If you have no leftover baked pumpkin, allow an additional 1 hour and 45 minutes for cooking:
- Preheat the oven to 190°C (375°F) to make pumpkin puree. Take the pumpkin and cut it in half. Place the pumpkin in a roasting pan, drizzle with olive oil, and season with salt. Bake for 45 minutes or until tender. Cover the pan with aluminium foil. To make a smooth puree, scoop out the flesh. This recipe will require 230g (8 oz.) of puree.
- Make the scones by cutting the chilled butter into 1/2 inch (one-inch) cubes. Once it is cold, please return it to the refrigerator to chill it. At the same time, you weigh the other ingredients.
- Bake on a large baking sheet. Mix the flour, baking powder and bicarbonate soda with the salt and spices in a large bowl. Stir to combine. Place the dry ingredients on a kitchen bench. Sprinkle the chilled butter cubes over them. You will need to use a rolling pin to break the butter into the flour. Once the mixture has crumbly, you can still see shards butter with a spatula or dough scraper. These tiny pieces of butter are crucial for the texture and structure of the baked scones. Toss in the coarsely grated Parmesan.
- Combine the pumpkin puree with the eggs and milk in bowl. Stir to combine. Place the dry ingredients in a bowl and make a well. Then, pour the wet mixture over it. Mix the flour mixture with the liquid. Stir the ingredients together gently using your hands. This may take up to a minute. You can use a dough scraper or a spoon to collect any liquid or flour that isn’t quite right. To create layers, roll the dough out a little more and fold it in half.
- The dough should be rolled into a rectangle measuring approximately 18×28 cm (7×11 in) and 3cm (1 1/4 in). Six scones can be cut using a 8 cm (3 1/4in) round cutter. Take the trimmings, push them together, and then make another scone. Place the scones on the lined tray, spacing them evenly. Wrap the scones in a tea towel or dish towel and let them rest for a few hours. Or, freeze the scones for 30 minutes to melt the butter. You can wrap the scones and freeze them for up to one month.
- Preheat the oven at 190°C (375°F) to bake the scones. The tops of the scones should be lightly brushed with milk. Sprinkle with finely grated Parmesan. Bake the tray for 10 minutes on the top shelf of the oven. Then, turn down the oven to 180°C (360°F). Bake the tray for another 10-12 minutes, flipping halfway through, and until it is golden brown. Let cool on a wire rack for a few minutes before transferring to a plate to serve. As the scones cool, the spices’ flavours will become more subtle.