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Pumpkin Scones!

They’re healthy, contain a vegetable and decadent with jam and cream:

They are Pumpkin Scones.

For Americans, do you call them Pumpkin biscuits?

The following is not my usual recipe.

But it is a great way to gain some of the benefits of eating pumpkin, particularly if you don’t like it or have children who dislike it.

Pumpkin is a great source of potassium and beta-carotene, which is a carotenoid that converts to vitamin A. It also contains some minerals including calcium and magnesium, as well as vitamins E, C and some B vitamins.

The following recipe comes from a controversial figure – a wife of a highly conservative politician, known for Electoral Gerrymander, who became a conservative Federal Senator herself, Lady Flo Bjelke-Petersen. The recipe is good, but I do prefer my recipe for Pumpkin Scones.

She could make a good pumpkin scone apparently, but the higher oven temperature on the following recipe, is way too high and will result in burnt scones. I would err on the lower recommended temperture rather than the highest.

Tip: I also pat a little milk on the top of each scone so that they brown up nicely. There is nothing worse than a pallid scone – it looks uncooked.

Here is a link to my usual scone/biscuit recipe:

Pumpkin Scones

Multiple Scone Recipes

Something nice for morning tea whilst we are cooped up.

16 thoughts on “Pumpkin Scones!”

  1. We use canned pumpkin here and I make bread from it every Christmas with nuts and raisins or cranberries. I used to put spoonfuls in my dogs food each day for her health but have never tried it in a scone.What you have there does look like one of our biscuits. I had some banana bread for something to eat this morning on my way out. Just a tiny piece tied me over. I’m pretty sure I would not like the person you got the recipe from either . What makes people behave that way? I know we will always have contrast but I would like to see more honor in politics and leadership. What we have here is a joke. Not a good one either. I’ll have to talk to my daughter about making pumpkin scones. We made lavender scones last week. Have a great source of good homemade lemon curd as well. Made from the yokes of free range chickens in their yard. 🙂 Now my mouth is set for some clotted cream too. Oh, dear.

    Liked by 1 person

    1. Just a taste of clotted cream would be alright, Marlene? Wouldn’t it? And the health benefits of the pumpkins might balance it. Pumpkin is a popular dish in America – is it at Thanksgiving that you eat Pumpkin pie?

      Liked by 1 person

      1. Mostly at Thanksgiving and Christmas is pumpkin pie time but if I could, I’d eat it all year long. I love my pumpkin bread more than the banana bread as it has more spices in it. We had a shortage of it one year when the crop failed all over the country. Too wet, I think. Now, I like to keep some handy and in the freezer too. No room to grow my own nor the energy to fight the bugs for them.

        Liked by 1 person

      2. Pumpkin vines grow spontaneously out of our compost heap but you are right – they do need heaps of room to grow. Good plan to keep it in the freezer.
        And I like the spicy cakes/breads too. The European influence, most likely. Might you be used to those flavours, from living in Germany?


    1. You are very welcome, Geri. They are a delicious way to use up cooked pumpkin and a sweet way of obtaining the nutritious benefit a pumpkin can offer. Thanks for stopping by. Are you googling recipes?

      Liked by 1 person

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