Pumpkin Scones with Blueberry Pumpkin Jam

Pumpkin Scones with Blueberry Pumpkin Jam

Over the years I’ve made a tonne of pumpkin scones. And to be honest, I tend to change a few ingredients here and there to match the type of pumpkin I’m using. If I’m using a butternut pumpkin (squash) for instance I may throw in a chai style spice mix or pumpkin pie spice mix. If I use a Jap pumpkin I will just keep it plain.

Look I know some people like their scones the same every time. Me, I like some to be airy and fluffy. Others I don’t mind a little more heavy and dense. It just depends on the occasion. That’s why I find a thing like scones such a strong dish, food, whatever you want to call it, to experiment with. Mainly because the initial ingredients are so minimal and cheap.

I will be adding more variations to the humble scone recipe board here. Because when I think of the number of varieties you can produce it boggles my fuckin head. And you know what they are every bit as good if not better than a cupcake. They just don’t get the rap they deserve.

This is one of my versions of pumpkin scones best served just out of the oven. Serve them up with the pumpkin blueberry jam in the picture. Also, add some clotted cream. The jam itself is worth making just to put over custard and icecream.

2.5 Cups Self Raising flour
2 tbsp icing sugar mix
70g Suet Mix
70g cold butter 
1 egg (beaten)
1 Cups cold mashed pumpkin (drained of liquid over night)
good pinch of salt

1. If you have a food processor, place flour, icing sugar, salt, cold butter and egg in processor and 
pulse quickly to combine to make a crumbly texture. Otherwise, combine it all by hand by rubbing between
2. Add suet mix and make sure its well combined
3. Add in pumpkin
4. Depending how dry your mix is, which will result from how much liquid came out of the pumpkin, add 
enough lemonade to bring mix together. I f you make the dough too wet just add more flour when you turn 
the dough out onto the board
6. Flour your clean bench and turn the mix out onto it
7. Knead just enough to form a 4cm high dough and either make cuts with a sharp knife or press out 
with scone cutter. Avoid twisting the cutter, just push down so the scone rises straight up and doesnt 
flop over. Also keep them close together on the baking tray to help them rise upwards not outwards.
8. Bake in 180degC taking out after 8 mins to glaze with milk wash 

MILK WASH - 80ml Milk + 1 tsp Icing sugar

9. Cook for a further 10-15 mins or until golden
10. Eat while hot

Blueberry Pumpkin Jam

150 Blueberries
1/2 Cup mashed Pumpkin
200g Sugar
100ml Water
dash of Vanilla essence 
2 cloves
small piece cinnamon
1 Star Anise (optional)
1/4 tsp Nutmeg

1.  Place all ingredients into a a small pot and bring to a boil
2.  Immediately reduce heat to medium low stirring frequently and simmer
    reduce until thickens or reduced by half

NB: A few things to bare in mind with changing up the ingredients to scones. 
    Find a standard dough mix that you are really happy with first, and then start changing a 
    little something each time, making sure to a keep a record of what you have done. 
    For instance, should this recipe be you be your starting point, know first what each 
    element brings to the table. Egg will give them a richer less flat taste and provide a less 
    dense scone. Lemonade would give a little aeration. Different fats will provide hugely 
    different results and flavour. No fats on the other hand will give a dense more bland; 
    Italian '00' flour will give a airier result from the high sifting of the flour, compared 
    to standard flour. The world of variations are endless. 

Go hard and discover a few 

Stevo Facts 
#73:  I lived with my Nanny and Poppy in SCONE NSW
#50:  Their last name was KING
#972: I was destined to be the KING of SCONES 
#637: I still have to explain to fuckers that the town is pronounced SCONE like sk-OWN and the
      SCONE you eat sounds like sk-ON... How fuckin hard is it!