These pumpkin scones can be made with fresh, frozen, or tinned pumpkins, depending on what you have available. In America, these are served as Butternut Squash Biscuits.
They are more like mini cakes than scones, as the recipe starts with creaming butter and sugar together. The scones are cooked in a Dutch oven, but can also be baked in a camp or traditional oven.
These are wonderful for morning and afternoon tea but are also delicious served alongside a hearty stew or soup. Serve them with a bit of jam and butter, or use them to sop up juices in the bowl.
Pumpkin Scones Recipe
- 1/4 cup margarine (50g)
- 1/4 cup caster sugar (50g)
- 1/2 cup cooked mashed pumpkin
- 1/2 cup milk
- 1 egg
- 2 1/2 cups self-rising flour
- 12 inch Dutch oven
- Preheat the Dutch oven to 400 degrees F (200 degrees C).
- Cream the margarine and sugar together, then add the mashed pumpkin and combine well.
- Add the milk and egg a little at a time.
- Sift the flour slowly into the wet mixture while mixing it into a soft dough.
- Turn out onto a floured surface and roll out to 1-inch-thick (2cm). Cut out the scones using a cookie cutter, cup, or glass.
- Dust the preheated Dutch oven with flour then place the scones evenly along the base. Brush with additional milk. Bake in the oven for 15 minutes.