Australian Pumpkin Scones: Fluffy Spiced Pumpkin Scones with Butter and Golden Syrup

Heat the oven to 220C (425F) and line a baking tray with baking paper. If you have not already, steam or microwave the pumpkin until very soft, mash it smooth and let it cool completely so it does not melt the butter.

Serves 6 (makes 12 scones)

Ingredients

• 1 cup cooked mashed pumpkin, cooled (about 300g raw butternut or Kent pumpkin)
• 2 1/2 cups self-raising flour, plus extra for dusting
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 3 tablespoons unsalted butter, softened
• 1/4 cup caster sugar
• 1 large egg
• 1/4 cup milk, plus 1 tablespoon for brushing
• Butter and golden syrup, to serve

Instructions

1. Heat the oven to 220C (425F) and line a baking tray with baking paper. If you have not already, steam or microwave the pumpkin until very soft, mash it smooth and let it cool completely so it does not melt the butter.
2. Beat the softened butter and sugar together in a large bowl until pale and creamy, then beat in the egg until smooth.
3. Stir in the mashed pumpkin until evenly combined. The mixture will look a little loose and orange.
4. Sift the flour, baking powder, cinnamon, nutmeg and salt over the pumpkin mixture. Add the milk and fold with a butter knife until a soft, slightly sticky dough just comes together. Do not overwork it.
5. Turn the dough onto a well-floured surface, dust the top and gently pat it out to about 2.5cm (1 inch) thick. Cut rounds with a 5cm floured cutter, pressing straight down without twisting so the scones rise evenly.
6. Arrange the scones on the tray so they just touch each other, which helps them climb tall. Brush the tops with milk.
7. Bake for 12 to 15 minutes until risen and golden on top and the bases sound hollow when tapped. Cool briefly on a wire rack wrapped in a clean tea towel to keep them soft.
8. Split while warm and serve with cold butter and a drizzle of golden syrup, or a spoon of jam and cream.
9. Pumpkin scones are a true Australian icon, made famous by Queensland politician Flo Bjelke-Petersen, whose recipe became a staple of country bakeries and church morning teas. The mashed pumpkin keeps the crumb moist and tender for days and gives a gentle sweetness that needs very little sugar. In autumn, when pumpkins are heaped at farm stands and the mornings turn crisp, a tray of these warm from the oven with butter melting into the orange crumb is the kind of breakfast that makes the whole kitchen smell like harvest season.

Nutrition (estimated, per serving)

• Calories: 290 kcal
• Protein: 6g
• Fat: 8g
• Carbohydrates: 48g
• Fiber: 2g
• Sugar: 12g
• Sodium: 420mg