Pumpkins Aren't Just for Pies: An International Pumpkin Scone Recipe

Fall is almost here. That means that colorful leaves and pumpkins are right around the corner. I love pumpkins because there are many delicious ways of eating them. I like roasting pumpkin seeds and making pumpkin pie. However, pumpkins aren't just for pies. In fact, besides making and baking pumpkin pies, I also enjoy making scones. I make blueberry, cranberry, and pumpkin scones. Here is my favorite pumpkin scone recipe. It has international flavor to it. That's because it comes from Australia.

Australian Pumpkin Scones

2 cups self-rising flour
1/2 cup sugar
Pinch of salt
1 egg
1 cup cold and mashed pumpkin
1 tablespoon butter
1 tablespoon hot water

Cream butter and sugar with hot water; add egg and beat well. Then add the pumpkin, flour and salt. If the scone batter is too stiff then, add a little milk. Roll out the batter on a floured surface. Cut into rounds and place on lightly oiled cookie sheet. Bake at 375 degrees for 10 minutes. The recipe makes between 8-10 scones. I serve pumpkin scones with butter or lemon curd.

Pumpkins are a part of the fall landscape. They are used in making many delicious foods. i use pumpkins to make pies, seeds, and bread. I also use pumpkin for making scones. Therefore, it seems as if pumpkins aren't just for pies. My favorite pumpkin scone recipe is from Australia. source: www.cooks.com