An old Queensland favourite recipe and a surprising treat for first timers. A savoury-sweet pumpkin taste experience perfect for morning teas or cake stalls.
My sister gave me this recipe - its insanely easy with only two ingredients. I made these immmediately to try them and the result is more savoury than the normal pumpkin scone but they still go well with jam:-)
These are called pumpkin scones but they seem a little more like mini cakes as the recipe starts with creaming butter and sugar.
I do Food Technology as an elective at my highschool and this is a recipe that I had to prepare one day. The photo submitted with this recipe are the scones I made and presented!
These are easy and delicious! Make sure your pumpkin is cold though :) Learn from my error - if it is warm/hot it makes for a super sticky dough - still works out delicious though.
I love these simple pumpkin scones that are not dairy free, they use real butter, not margarine, and buttermilk.
This is a basic pumpkin scone recipe with the added crunchiness of pepitas (pumpkin seeds). Great for morning tea.
There's no mystery to cooking pumpkin really but using the pressure cooker and steamer means water doesn't get into the pumpkin when its cooking, the flavour stays and it's quick.
It was a bit odd when I first heard of putting lemonade in a scone recipe but this pumpkin version works out really well. Hope you like it as much as I do.
These cute little delights both look like and contain pumpkin. They are cooked like a bun, but eaten more like a scone, either way they look and taste delightful.
These savoury pumpkin scones are moist and tender and have a bread-like texture. They are a great lunch with a green salad.