No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (161g) Recipe makes 6 servings The following items or measurements are not included below: mixed spice
Calories 454
Calories from Fat 177		(39%)
Amount Per Serving		%DV
	Total Fat 19.8g	30%
	Saturated Fat 12.0g	59%
	Monounsaturated Fat 5.1g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 84mg		28%
Sodium 77mg		3%
Potassium 244mg		6%
Total Carbohydrate 63.2g		21%
	Dietary Fiber 1.6g	6%
	Sugars 20.7g
Protein 7.6g		15%
detailed view... how is this calculated?

Bed and Breakfast Spiced Pumpkin Scones With Honey Butter

Recipe #397407 | 30 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: French Tart
Nov 2, 2009

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: Mixed Spice - Traditional Old Fashioned English Pudding Spice

SERVES 6 , 6 Pumpkin Scones (change servings and units)

Ingredients

Pumpkin Scones

4 tablespoons softened butter
4 tablespoons caster sugar
1 egg
250 g pumpkin puree (canned, frozen or fresh)
4 tablespoons milk
1-2 teaspoon mixed spice (If no mixed spice is available, use a mixture of cinnamon, nutmeg and cloves.)
250 g self raising flour
2 tablespoons milk

Honey Butter

75 g fresh unsalted butter, softened
4-6 tablespoons honey

Directions

1
Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.
2
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. 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.
3
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.
4
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.