Last weekend started the glorious pumpkin season in our house which means for the next 4 months we’ll have a pumpkin filled meal every week. This weekend it was Curried Pumpkin Soup, consumed to quickly for the obligatory food shot, and pumpkin scones which I’ll share below.
In between cooking I attending a free flower cone making workshop by The Floral Society. They did a good job walking you through the process and then giving hands on assistance and I got to come home with a cool arrangement. If anyone else in Canberra gets a chance to check out a workshop I’d highly recommend it.
So scones. When I made my soup I had leftover pumpkin purée and wanted to find something to use it for since I was attending a work tea during the week. I also had some leftover thickened cream so I came up with Spiced Pumpkin Scones served with a Whipped Maple Cream, a big hit at tea. I adapted my recipes from a few different ones I found as I wasn’t completely happy with any of them as they stood.
- 2 1/2 C flour
- 1/4 C caster sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 3/4 tsp pumpkin spice
- 1/8 tsp cardamom
- 1/8 tsp clove
- 4 Tbsp margarine
- 1 C pumpkin purée
- 1 Tbsp milk
Pre-heat oven to 200C.
Mix flour, sugar and spices together.
Cut in margarine with pastry knife or fork until it looks like sand.
Stir in pumpkin and milk.
Turn onto pastry mat and roll out to 1/2″ thick. Cut with 2″ cookie cutter, bringing the remaining dough together and re-rolling as required.
Bake on cookie sheet for 10-12 minutes until golden brown.
Serve warm with maple cream.
Whipped Maple Cream – this would be great on anything sweet made with pumpkin from pie to waffles to a latte.
- 1 C thickened cream
- 3 Tbsp maple syrup
- 1 tsp cinnamon
Use electric mixer to whip cream until it forms stiff peaks.
Fold in maple syrup 1 Tbsp at a time, then fold in cinnamon.