Pumpkin scones are delicious warm or cold, and we recommend them as is or just buttered. On a lazy Sunday, we have them for afternoon tea and polish off any leftovers with a pot of soup for dinner.
Originally, they hark from Queensland, made famous by the wife of a former Premier of the state whose face was on tea towels with the recipe for years. (Our dad bought me one when I was first learning to be a grown up cook, and it got used as the recipe until it was faded and full of holes!)
Generally I would rate this a three spoon level of difficulty – though, to be fair, it probably should rate closer to two than three. While traditional scones are relatively unforgiving if you handle the dough too much, these are a little less taxing to make as you are developing your sense of what cooking terms mean. For example – what the heck does ‘elastic’ mean for a dough? I can’t give you a precise meaning, but try this recipe and you’ll get a sense of it. The mixture is so sticky that you will need to keep flouring your hands just to work it at all, so when it stops sticking to your hands and can be pressed out ready for cutting, it has more or less reached the ‘elastic stage’ – at least as much as this recipe needs. And there’s the thing – this dough doesn’t need true kneading, just to be brought together into a workable whole. With traditional scones, the mixture is more dense, less aerated, and there is nothing to relieve the flour of its burden – so it really can’t be handled very much before it will become tough, but it does need to be kneaded. Keep an eye out for that recipe – I will try to describe kneading for the learner!