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spiced pumpkin scones

November 3, 2010

It’s November and I’m posting a pumpkin recipe.

Firstly, November. Who let that happen people? I demand an answer. Because I’m almost certain that the last thing I remember was tumbling through July and landing with an almighty crash at the end of August. I’ve only just recovered from the shock of realising that we were half way through the year when – I mean really.

It’s almost Christmas!

I’m posting a pumpkin recipe and it’s almost Christmas.

(In some parts of America, I’m sure this would be sacrilege).

In Australia, however, where Halloween consists primarily of a complete inability to find glittery pompoms at your local two-dollar shop (“No more for at least two weeks”, they will say, “maybe three weeks”.) and Thanksgiving is no more than a far-off concept, the more shocking thing about this post possibly lies in that, well…

I cooked and ate a pumpkin recipe.

It’s no secret in many of my dining circles that orange vegetables and I don’t get along.  And by “don’t get along”, I really mean, “really quite despise each other”.

My roast dinners of past are usually characterised by a double serving of peas. No carrot. No sweet potato. Certainly not any pumpkin.

But then, a couple of years ago, I got to thinking about this little prejudice of mine.  I was eating an eggplant and mushroom something (who knows what it was) and recalling a time when neither of the two were permitted to so much as touch my plate, let alone cross my palate. And I decided it was time to try harder.

I winced through kumera chips (too sweet, oddly orange).

I nibbled on carrot crudite (too sweet, blunt crunch, oddly orange).

I speared a sole cube of thyme-flecked roast pumpkin from a salad (too sweet, mushy, oddly orange).

And then thought of giving up.

But I didn’t, and many a carrot-flecked bowl of fried rice later, I’m getting there.  Whilst I’m not quite up to reveling in the delicious golden sweetness of honey roasted carrots (far too sweet, far too orange), I will eat a couple of carrot sticks where the celery is all gone, and I’ll try that strange, bright, sugary, starchy mess that is parading itself as a potato and something-orange mash next to my otherwise properly coloured meal.

More than that, I’ve finally tried making the infamous pumpkin scone. (For a non-pumpkin scone, check this recipe out).

And (horror of horrors) liking them.

The spice dulls the overpowering sweetness I tend to revile from in most pumpkin dishes, whilst allowing it to retain its other flavour notes.  That fresh, vegetable flavour, for example. (Yes, I know “vegetable” isn’t a flavour, but how else does one describe the celullosey, gritty-sweet, flavour that cuts across all plant life?)

There’s also the added bonus of not having to rub a whole heap of butter into a whole heap of flour. Which is my most disliked step in scone making.

Apart from having to touch and eat pumpkin. Of course.

spiced pumpkin scones

you will need:

250g roasted pumpkin, pureed (1C)
300g self raising flour (2 3/4 C)
100g sour cream (a large 1/3 C)
50ml milk
1/4 tsp nutmeg
1/4 tsp cinnamon

how to do it:

1. Sift the self raising flour and spices into a bowl.

2. Add the remaining ingredients and mix briefly to combine.

3. Once a dough starts to form, pat it out into a round about 3-4cm thick and cut out rounds.

4. Place the rounds in a baking tin so that they are touching each other.  This will help the scones to rise. Brush the tops with milk to help them become golden.

5. Bank in a 200C oven for 15 minutes.  You can check to see if they’re cooked by tapping them – they will feel firm and the sound will be more of a “dok dok” than a “thud dud”.  (I have no idea if anyone understood that last instruction, but I’m going to cross my fingers and hope for the best).

6. Split in half and serve with cream and some strawberry & rhubarb jam. (What? You don’t have strawberry & rhubarb jam in your cupboard? I do! I’ll share it with you. Soon.)

[helpful hint! If you aren’t sure about roasting pumpkin, check this page out for tips]


  • #1
    November 3rd, 2010

    *gasp* you ate orange food! woahhhh i cant beeeelieve it! heh pumpkin scones sound awesome

  • #2
    November 3rd, 2010

    […] This post was mentioned on Twitter by Jennifer, shez lee. shez lee said: Hello Pumpkin! I really don't like the stuff. I do, however, like these scones. A new post on onebitemore: http://bit.ly/9E2Gf3 […]

  • #3
    November 3rd, 2010

    yums! (: that sound awesome! never had pumpkin scones before! im sure they are yummy!

  • #4
    November 3rd, 2010

    I’ve heard about this orange prejudice of yours! And although I’m not entirely anti-orange, I do share issues of not being entirely chummy with sweet potato or pumpkin either…but we are learning to live with each other.

    It’s a step =)

  • #5
    November 4th, 2010

    Scones are a all-season food so doesn’t matter what you put in them!
    And yayyyy, now you can venture more into the world of orange yes yes?

  • #6
    November 5th, 2010

    wow. so hungry right now….hmmm nom nom

  • #7
    November 8th, 2010

    Lovely scones, Shez! Orange is the colour!

  • #8
    November 8th, 2010

    Pumpkin and sweet potato are my faves! You’re strange for not liking them =p Haha these scones do sound oh so lovely though! 2 certain websites keep showing pumpkin recipes which makes me want to do something with pumpkin other than roasting or mashing it.

  • #9
    Snuggs
    November 22nd, 2011

    I had to laugh as I read this. I don’t have orange veggie hate to the extent that you do; but ever since I was eight I have firmly believed that the only proper use for pumpkins is in pumpkin scones!

Shez