Bed and Breakfast Spiced Pumpkin Scones With Honey Butter

"Gorgeous spiced pumpkin scones with honey butter - what a treat for the tea-time table during autumn and winter. I have made these twice now and love the combination of the honey butter with the scones, although they are also delicious with plain unsalted butter. This recipe came from an Australian "Olive" magazine that was sent to me, apparently, Queensland is famous for its blue pumpkins where this recipe originates from - I added the spices as well as the honey butter! A wonderful recipe for the cooler months, but as it uses tinned or frozen pumpkin, these can be made all year around. If you don't want to serve these with the honey butter, just split them whilst warm and spread with normal butter or cream. Mixed spice is a British spice mixture, I have a recipe for this on RZ: Recipe #266688"
 
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photo by eabeler photo by eabeler
photo by eabeler
photo by eabeler photo by eabeler
photo by Lalaloula photo by Lalaloula
photo by Lalaloula photo by Lalaloula
photo by eabeler photo by eabeler
Ready In:
30mins
Ingredients:
10
Yields:
6 Pumpkin Scones
Serves:
6
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ingredients

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directions

  • Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.
  • Cream together butter and sugar, then beat in egg, pumpkin puree and 4 tablespoons milk until smooth. Add the mixed spice to the pumpkin mixture, taste and adjust the spices to taste. Stir in flour until a dough forms, then knead a few times on a well floured surface until the dough holds together. Add more flour if dough is too wet or sticky.
  • Press the dough into a flat circle 1 to 1.5cm thick. Cut into 6 wedges, place onto greased baking tray, and brush the tops with 2 tablespoons of milk.
  • Bake in the preheated oven until golden brown on top and bottom, 10 to 15 minutes. Once done, wrap scones with a clean tea towel and allow to cool for 15 minutes before serving with the honey butter.
  • Honey Butter: Mix the butter and honey together, adding the honey a spoon at a time until the right consistency is achieved. Mix well. Best served fresh with the pumpkin scones.

Questions & Replies

  1. What kind of measurements are these in the US link?????? This is crazy. If you are going to offer a conversion at least do it right.
     
  2. Everyone, how do you search for the recipes that are just strings of numbers? I wanted to check out the recipe for "mixed spice" but I just get an "oops can't find the recipe" error message. TIA
     
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Reviews

  1. Fall is here, and I love pumpkin! These were great little scones. Served them with my morning coffee last week and they were very satisfying. Instead of serving with honey butter (which sounds wonderful) I made them with turbinado sugar crusted tops so they would travel better to work. Americans should take care with the conversions here: I came up with 8.9oz pumpkin and 2 cups 2 Tbsp Recipe#5274 #5274 after visiting "The Metric Kitchen" website for conversions. Not the 1 to 1 ratio you would expect as they are both 250 grams in the ingredients list (the flour is much lighter weight). I will be making these again. Thanks, French Tart! [Made for Zaar Cookbook Tag]
     
  2. Wow these are so yummy! I had quite a lot more pumpkin than the recipe called for, so I made a double batch and left out the milk. They turned out really light, lovely and soft. I probably used the upper limit of the spice mix and also added ground ginger. My husband isn't a huge fan of pumpkin and wasn't sure he'd like them as they were baking, but he gobbled his up when they'd cooled down enough to eat and has even asked to take some of them to work to share tomorrow. Thanks for a yummy recipe which will be made frequently in our house. :)
     
  3. Delish!! FT, these are wonderful scones, and easy, too! They have a much more tender crumb than the scones I normally make, probably due to creaming the sugar and butter, the addition of the egg, and the pumpkin - the texture is slightly reminicent of pumpkin pie - mmmm! The honey butter is wonderful - having never made it before, I'm thrilled to have a simple, delicious spread to offer for morning treats! I did add cinnamon chips and pecan to the scones, and as I didn't have mixed spice (can't find that in Canada), I used Pumpkin Pie Spice, which I understand is very similar. Thanks, FT, for a lovely new scone to add to my repertoire! Made for Veggie Swap 18, for our VIP Chef!
     
  4. Mmmmmm good! The weather this weekend called for scones so I made two batches of these . <br/>I think I did something wrong though, because I had to add quite a bit of flour to the mixture. I used 250g tinned pumpkin and 250g self rising flour. I was really careful to measure everything so I don't know what happened. In the end, they turned out wonderfully. I dusted them with a bit of icing sugar and served them with the honey butter and jam. Incidentally, I used your spice mixture....much better than what the shops sell.<br/>Two friends came for Sunday afternoon tea and they complimented me several times. All the while, my two children were looking at the table counting the scones to make sure we'd left some for them. :-)<br/>Karen, thanks again for another winner!
     
  5. Very good and easy to make. My kids (all 8 of them) loved it! I did all that the recipe said and then added course sugar on top.
     
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Tweaks

  1. Beware when converting English instructions to American measurements. Although I did the conversions, the dough was so sticky that I had to add 5/8 cup more flour to get a dough consistency. Also, I think the recipe is light on sugar. So I sprinkled the tops with sugar before baking.
     

RECIPE SUBMITTED BY

<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! 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