Recepieplanning
Australian
Pumpkin Scones Breakfast
28 min total16 prep12 cook12 servings190 cal
MediumVegetarianClassicContains glutenContains dairyContains egg
Soft pumpkin scones lightly sweetened and served with butter. An Aussie bakery breakfast favorite, especially in Queensland.
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Ingredients
12servings
pantry
- 3 cupall-purpose flour
- 0.25 cupsugar
- 1 tbspbaking powder
- 0.5 tspsalt
- 0.5 tspground cinnamon
produce
- 1 cupmashed pumpkin
dairy
- 3 tbspunsalted butter
- 0.5 cupmilk
- 1egg
Steps
- Preheat oven to 400°F (200°C) and line a sheet.
- Whisk flour, baking powder, salt, sugar, and cinnamon; rub in butter.
- Stir mashed pumpkin, milk, and egg into a soft dough.
- Pat to 1-inch thickness on a floured surface.
- Cut into rounds and place close together on the sheet.
- Brush tops with a little milk.
- Bake 12–15 minutes until risen and lightly golden.
- Cool briefly on a rack.
- Split and spread with butter.
- Optional: add a drizzle of honey.
Tips
- Use well-drained mashed pumpkin so dough is not wet.
- Cut straight down without twisting.
- Bake until just colored for a soft interior.
- Eat the same day with butter.
