Aussie Pumpkin Scones Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rub butter into flour in a bowl using your fingers until evenly combined. Add sugar, baking powder, and salt to flour mixture; make a well in the center. Mix pumpkin and egg together in a separate bowl; pour into the well and mix until dough is well combined. Turn dough onto a floured work surface and cut into squares using a knife with flour on it. Arrange squares on a baking sheet.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes.

Steps:

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
• Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
• Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined.
• Sprinkle a work surface with 2 tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat 2 more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet.
• Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle 1 teaspoon sugar over scones.
• Bake in the preheated oven until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool completely.

Steps:

• Preheat oven until very hot!
• Melt butter, beat egg in a bowl and add milk.
• Mix baking powder, sugar flour and salt in a bowl.
• Pour 1 into 2, mix - not too much.
• Tip onto bench/board that is floured.
• Mix together until smooth.
• Pat down to ca. 2cm thick.
• Cut out.
• Push together slightly.
• Bake in moderate / hot (225°C) oven for 12-15 minutes.
• Serve with creme and jam (and tea!).

Steps:

• Beat together butter, sugar and salt with electric mixer.
• Add egg, then pumpkin and stir in the flour until just combined.
• Turn on to floured board and cut into squares.
• Place in tray on top shelf of very oven, 225-250c for 15-20 minutes.

Steps:

• cream butter and sugar.
• add egg.
• add pumpkin
• add flour
• mix just until done
• form into circle on greased cookie sheet
• cut into 12 scones
• brush with milk.
• sprinkle on sugar
• top with flaked almonds
• bake in hot oven 450 degrees 10 minutes or until done.

Steps:

• Heat the oven to 220°C.
• Rub the butter into the flour with your fingertips.
• Add the sugar, pumpkin and egg, then the milk if you need it.
• Turn the dough onto a lightly floured board and knead until smooth.
• Roll out 2cm thick.
• Using a knife, cut into 12 scones.
• Place on a tray, and brush the tops with milk.
• Place in the top half of your oven and bake at 220°C for 10-15 minutes until brown.
• Allow them to cool a little, then serve with butter.

Steps:

• Combine all the ingredients in a large bowl and mix until well combined.
• Turn out dough onto a floured surface and lightly press dough down to approximately 2 cm thickness.
• Cut into rounds with a scone cutter (or use a small, clean empty tin).
• Place on a greased baking tray.
• Bake in a hot oven for approx 10-15 minutes or until golden brown.