I went to visit my dad on the central NSW coast a week or so ago. He lives on the top of a hill surrounded by gum trees, with a view down to the river. Every morning I sat on the verandah in the sunshine, drank my coffee and watched the wallabies nibbling the grass. The littlest one, “It’s only six months out of the pouch,” dad said, had no fear and was always up close and nibbling near the pumpkin patch. The pumpkin patch is palatial. The verandah is literally covered in picked produce, and there are still at least twenty on the vine.
I smuggled two little pumpkins back to Melbourne in my luggage. With the little Gramma pumpkin Sarah and I made these pretty pumpkin scones, a recipe from Lauren’s family. They’re so easy to make and they’ll rise beautifully in no time at all. Spread them with salty butter while they’re still hot and steaming, or fill with jam and cream when they’ve cooled. A pumpkin scone can be served with soup too, on a rainy winter day, when that beautiful orange colour is sunshine enough.
Aunty Marj’s Pumpkin Scones
2 tbsp caster sugar
½ cup mashed pumpkin (the pumpkin should be as dry as possible, so steam don’t boil, and let it cool and drain before mashing)
1 free-range egg, lightly beaten
½ cup milk
2 ½ cups self-raising flour
Preheat oven to a hot 220C. Cream butter and sugar until light and fluffy. Mix in pumpkin, egg and milk. Lightly fold in flour. Mix until a soft dough is formed. Turn onto a floured (use self raising flour) surface, and knead lightly. Press or roll out to 2cm thick. Cut into rounds using a floured, round cutter. Place on a greased oven tray. Glaze with a little milk and bake for 10-15 minutes.