Following on from our large home-grown pumpkin and Grandma’s Pumpkin Scone Recipe, every cookery book containing a pumpkin formulation now comes under scrutiny. Our most recent addition is Pumpkin Chia Mini Muffins.
Here’s the recipe if you feel like something tasty for lunch – with or without an accompaniment – and you can make them any size you wish!
Pumpkin scones are a traditional morning tea favourite in Queensland. Unsophisticated yet delicious, these golden scones were much-loved by the late Lady Flo Bjelke-Petersen, politician and wife of former Premier Sir Joh Bjelke-Petersen, and she often baked them for public occasions.
Seen as tea-time treats, they are available by the half dozen in bakeries and displayed in the cookery section of annual shows and exhibitions. For home cooking, pumpkin scones have stood the test of time due to their quick preparation and adaptability. They can be eaten sweet with strawberry jam and whipped cream, or savoury with cheddar cheese and chutney.
For full flavour, pumpkin scones are best eaten warm from the oven, but they store well and a quick turn in the microwave gives them a boost on a chilly morning.
Grandma’s Pumpkin Scones
3 cups self raising flour
½ cup sugar
1 tablespoon butter
1 cup mashed pumpkin – cooled
Cream butter and sugar. Add egg, add mashed pumpkin. Sift in flour alternately with enough milk to make soft, light dough. Pat out or roll on floured board to desired thickness. Cut with round cutter. Place on tray and brush with milk or lightly dust with flour. Bake in a hot oven. Serve warm; plain or with topping.
Above recipe is adapted from Jenny Purvis, “Kilmarnock” Clermont, Queensland. Courtesy of “Country Hospitality: A Comprehensive Cookery Book” compiled by the Clermont Branch of Isolated Children’s Parents’ Association 1984 edition.
A prayer follows the foreword by former Executive Officer, Queensland Council ICPA, Mr E C Powne MBE, and reprinted below:
My Kitchen Prayer
Bless my little kitchen, Lord,
I love its every nook, And bless me as I do my work, Wash pots and pans and cook.
May the meals that I prepare, Be seasoned from above, With thy blessing and thy grace, But most of – thy Love.
As we partake of earthly food,
Thy table Thou has spread, We’ll not forget to thank thee, Lord, For all our daily bread.
So bless my little kitchen, Lord, And those who enter in, May they find nought but joy and peace, And happiness therein. Amen.
ADDENDUM: Kent pumpkin (also known as Jap pumpkin) has ribbed, grey-green mottled skin and golden yellow flesh. This pumpkin is of the sweeter variety, perfect for pumpkin scones, salads and baked dishes. Great mashed, roasted or steamed and mixed with a variety of sweet or savoury foods. Pumpkin is an excellent source of beta carotene and contains dietary fibre, potassium, and vitamins C and E for good health.