pumpkin scones

2nd September 2010

pumpkin scone-cut

I just spent the last month in England.  My mother-in-law deserves a medal for putting up with us for such a long time.  We all had such a wonderful holiday.  We saw some magnificent shows in London and spent a wonderful time in the English countryside.  A few days were in Cornwall, staying at a beautiful sea-side quaint hotel along the coast called Trevalsa Hotel.

Most days were spent collecting shells and stones along the beach.  We spent one day at the Eden Project, which was so inspiring and very impressive.   We did make it back in time for afternoon scones which were dotted with plump sultanas and served with thick clotted cream and raspberry jam.  The chef did such a wonderful job catering for our specific diets, vegetarian with no onion or garlic. One particular delicious meal was asparagus, lightly steamed, to just bring out its vibrant green colour, but leaving it still slightly crunchy, drizzled with an aioli sauce, green baby leaves and shaved parmesan.  Delicious.

We also spent a few days in Devon, meeting up with our dear friends, Anna and Leon.  On a particularly memorable day, we met up with Lulu who was spending a few days there.  She invited us for home-made scones and tea in her friend, Rusha’s place.  The table they set out was so beautiful, with three pots of teas and a mix and match of colourful china cups and saucers.  The scones were magically created in her tiny kitchen on her Aga.  They were delicious date and nectarine scones.

Rusha lives in a beautiful fairy-tale cottage which has a little creek running through her charming house, where the children spent the whole afternoon swimming in its freezing cold waters.  Her place is still with me.  The light, the colours, the cosiness of her kitchen and Rusha’s artistic richness in every nook and cranny.

Our next adventure was hiring a barge for four days and driving it through the canals up to Oxford with Anna and Leon and their son Lev.

What a wonderful experience!  It was like being in another world, stopping off anywhere along the banks to sleep, no shops in sight, just us and the lapping of the water against the barge.  We did have a few funny experiences as it is not easy to direct a 70-foot canal barge, beginners as we were.  We made our way back to London and then onto Lulu’s (where I spent my birthday last year) place which sits on the border of Scotland on 55 acres of incredible lush peaceful beauty.  Beautiful walks, more stones collected and delicious meals shared.  Lu-Lu kept surprising us with freshly baked bread in the morning,  a lovely zucchini cake and home-made blackcurrant jelly and marmalade jam.

Now that I am back, I am obsessed with scones and jam, just to bring back and relive my wonderful holiday.  Lu-Lu also gave me a jar of her blackcurrant jelly and I did buy a few jams while I was there.  Raspberry, blackberry, ginger marmalade…….   And so I had to make some scones to go with all that jam.  This is an old recipe coming from my leather-bound recipe book.  It was inspired from the days I lived in Brisbane and would travel up to Mount Glorious, enjoying the cool, crisp air and sitting in the little cafe cradled by the rainforest trees and feeding the left-over crumbs to the Rainbow Lorikeets that would bravely swoop down to eat the crumbs.  They served the most glorious pumpkin scones, rich in orange colour, moist and so tasty.  It didn’t matter how cold it was, we always sat outside, sipping hot tea and munching on warm pumpkin scones with jam and cream.

pumpkin scones

‘A warm scone is an object of extraordinary comfort, but even more so when it has pumpkin in it.’

Nigel Slater

Makes 12 -14 medium scones

ingredients :

cup pecans/walnuts

1½ cups pumpkin, cut into small pieces

2 Tblsp maple syrup/honey

1 Tblsp flax meal (soaked in 3 Tbsp water for 15 minutes)

50mL cream

300g plain all-purpose flour

150g whole-wheat/spelt flour

1 tsp baking powder

1 tsp baking soda

½ tsp fine rock salt

50g fine brown sugar

120g cold butter, cut into small pieces

1 tsp vinegar

preparation :

Preheat the oven to 180C/350F.  Line a baking tray with parchment.

Place the walnuts on a tray and toast for approximately 8 minutes.  Allow to cool, roughly chop and set aside.

Steam the pumpkin for 10 minutes, or until soft.  Drain well, and cool.  Place in a bowl and mash with a fork.  Add the maple syrup/ honey, cream & soaked flax.  Stirring until well combined.  Set aside.

Add the flour, baking powder, baking soda and salt into a large bowl and stir in the sugar.

Using your fingertips, lightly work in the butter until the mixture resembles dry breadcrumbs.  Drizzle in the vinegar, and gently mix in the toasted nuts.  Combine the soaked flax, cream and the cooled pumpkin puree.  Mix this mixture in the bowl with the dry ingredients.  Use a spoon or your hands to stir the dough together.

It will be on the moist side but if you having trouble handling it, dip your hands into flour and gather the dough into a ball, turn out onto a floured work surface and knead until it roughly comes together.  Make sure not to overwork the dough, using about three knead.  Use your hands to pat the dough until it’s 1 inch thick.

Using a glass or round cutter,  press straight through the dough and lift up.  Don’t twist the glass, otherwise, it seals the dough and less air gets inside.  I dip the glass into flour each time I cut a scone.  Transfer to a greased/lined tray leaving a 2-inch space between each scone. Continue to cut out circles, gathering the scraps and pressing them together to make more scones.

Bake in the oven for 20 – 30 minutes, rotating the pan halfway through until the scones are golden brown.

Serve with your favourite tea and a dollop of fresh cream and your favourite jam on top.

pumpkin scone

Goodness shared from Stacey

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2 comments

  • Amanda

    Hello could you advise whether I could use all spelt flour and could I use coconut cream or cashew cream instead of cream ??

    • goodnessis

      Spelt Flour would work great but all whole wheat would make it too heavy a combination of whole and white brings the best results. I love the idea of the cashew or coconut cream. I will be sure to try that next time. good luck

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