Winter Pumpkin Scone Recipe

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Home-grown Kent Jap Pumpkin ready for cooking – June 2020

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.

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Packed and ready for visiting family – June 2020

Grandma’s Pumpkin Scones

3 cups self raising flour

pinch salt

½ cup sugar

1 tablespoon butter

1 cup mashed pumpkin – cooled

1 egg

milk

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.

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Plain, buttered, chutney or jam topping?

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,
T
hy 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.

 

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Nature’s winter bounty brightens our day – June 2020

Gretchen Bernet-Ward


ADDENDUMKent 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.

Shortbread Surprise in Self-Isolation

When you are stuck at home for weeks on end, the stuff and junk around your home can become unbearable.

It does at my place.

Shelves seem crowded, cupboards appear to bulge, clothes hang on available doorknobs, and too many cardboard boxes hold bits and pieces of my memories.

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During my Covid-inspired clean-up, I unearthed one particular item decades old.

DRUM ROLL PLEASE, MAESTRO…

 

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McKENZIE’S RICE FLOUR SHORTBREAD RECIPE

225g plain flour
1 pinch salt
115g rice flour
115g castor sugar
225g butter

Sieve flour, rice flour, sugar into basin, rub in butter and knead until smooth paste formed.  Turn on to floured board, make shape or shapes as desired, prick with a fork.  Place on cold greased slide, cook in a slow oven ¾ hour to an hour, until a pale brown.

MY FATHER’S FAVOURITE SHORTBREAD RECIPE

Reproduced in original style from my mother’s PWMU Cookery Book 1976
Printed in Australia by Simpson Halligan Co Pty Ltd
Distributed by Jolly Book Supplies, Brisbane
Twenty-first edition revised and enlarged with over 200,000 copies issued

Mix 227g (1/2 lb) butter and 113g (1/4 lb) fine white sugar or icing sugar; add pinch salt and .45kg (1 lb) plain flour; knead all well together; roll out to the thickness of about half an inch, cut into rounds or finger lengths; prick with fork.  Note 340g (¾ lb) flour and 113g (1/4 lb) rice flour may be substituted for .45g (1 lb) flour.  Bake in slow oven about 40 minutes until fawn colour.

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Bought new rice flour

Put the kettle on

Time for a cuppa!

Gretchen Bernet-Ward