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Kitchen > Recipes > Easy, No-Knead Pumpkin Scones

Easy, No-Knead Pumpkin Scones

Easy, No-Knead Pumpkin Scones | Border Park Kitchen

For food allergies and intolerances, please carefully check the ingredient list on each product before using or consuming.

Ingredients:

  • 90g butter, softened
  • 110 – 130g (1/2 – 2/3 cup) castor sugar, according to taste
  • 375g (1 ½ cups) cold mashed pumpkin (see note below)
  • 250ml (1 cup) milk
  • 450g (3 cups) self-raising flour

Instructions:

  1. Preheat oven to 230˚C, and line a 20cm square tin (or equivalent) with baking paper.
  2. Cream butter and sugar in a large bowl until smooth.
  3. Add cold pumpkin and milk and mix well. The mixture will look curdled because of the cold pumpkin, but don’t worry it will sort itself out during baking and taste great ?
  4. Gently fold in flour. By hand, gently fold in flour and mix with a big sweeping action til flour is just combined (it takes less mixing then you think). Don’t knead the dough. See notes below. Mixture will be quite moist and will look more like muffins than traditional scones.
  5. Spoon mixture into lined tin. It should resemble a big clump of orange floury goo!
  6. Bake for 18 – 25 minutes, or until cooked and golden.
  7. Rest. Allow scones to rest in the pan for 5 minutes before cooling on a wire rack.
Serve with:  

Break into separate scones, halve and serve warm with lashings of butter, or jam and cream and a hot cup of tea.

Substitutions:  

Use milk of choice, or gluten-free self-raising flour if required.

Storage suggestions:  

Best eaten immediately but can be stored for up to 3 days in an airtight container in the fridge, or securely wrapped and frozen for up to 2 months. If desired, warm before serving.

Peri’s Tip:  

Whenever I’m making pumpkin soup or roasting pumpkin, I like to take a small portion of straight pumpkin, puree it, and freeze it in 1 ½ cup amounts. This way, I’m able to enjoy pumpkin scones within half an hour of first thinking of them ?

Recipe Notes:

Pumpkin Prep

* Pumpkin should be drained before mashing. Depending on the type of pumpkin used, you may need to add back in a little cooking liquid so it’s still a little wet.

* I prefer to puree the pumpkin rather than mashing, as you achieve a smoother result, without the strings and small clumps that sometimes remain after mashing.

Mixing Scones

* The mixture should look lumpy and have traces of flour. Don’t feel like the mixture should be completely combined and smooth. If in doubt, undermix rather than overmix (as with making muffins) – if you overmix, the scones may be tough.

 

 

Peri's Recipe Reflections:

Few things say Aussie country baking like pumpkin scones. And it was mostly thanks to Lady Flo Bjelke-Peterson, a former Queensland Senator and reputable cook.

I’m not sure when they first appeared, but they’ve been a favourite in many households for at least the last 50 years. In an age when recipes go out of favour, and food tastes change, that’s pretty remarkable, I’d say!

Originally Lady Flo made these with Queensland blue pumpkins (in an attempt to shine the spotlight on her beloved state), but really any pumpkin will do. I mostly make them with Japanese or butternut pumpkins because they’re naturally a little more sweet.

While this is not the original recipe made famous by Lady Flo, I highly recommend giving a go … especially as it doesn’t require kneading or cutting out of scones!

Anything that saves time means I’m more likely to make it, and my family think that’s a good thing ?

 

Peri x

 

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