“Perfect pumpkin scones!” according to my nieces. As far as kids go, they are the best judge of good quality food. If it tastes good, they’ll be back for seconds. As was the case with these deliciously light pumpkin scones. They sent pictures via mms; the sms version with pics. How technology has advanced from only 10 years ago. Excited about doing more baking with their mum, they wanted me to see the results instantaneously.
This of course set off a series of ensuing events with accompanying photos. First of all, they pointed out that these were their pumpkins which they used to make their pumpkin scones.
They advised me that the natural yellowy orange scone colour came from their homegrown, pesticide-free pumpkins, which in case I didn’t know, grow on vines.
However, they point out, there would have been no pumpkins if they had not pollinated the pumpkin by hand themselves. Remarkable! The bees were late in arriving. Who would have thought? No bees, they continued, meant no pumpkins. Well, I’ll be. The Circle of Life very succinctly explained.
This recipe is Lady Florence Bjelke-Petersen’s Famous Pumpkin Scones recipe. The kids used five times these ingredients for their family.
- 1 tbspn butter
- 1/2 cup sugar
- 1/4 tspn salt
- 1 egg
- 1 cup mashed pumpkins (cold)
- 2 cups SR flour
Beat together butter, sugar and salt with electric mixer.
Add egg, then pumpkin and stir in the flour.
Turn on to floured board and cut.
Place in tray on top shelf of very hot oven 225-250c for 15-20min.