Vikki’s Pumpkin and Date Scones

We are all keen cooks and bakers at Kitchen to Table, each of us has a favourite thing we like to bring in and share for morning tea. Here is Vikki’s recipe for pumpkin and date scones, which is inspired by a recipe by the late Lady Flo Bjelke-Peterson.

Vikki enjoys baking a batch of these pumpkin and date scones for morning tea and likes to serve them with butter and a drizzle of honey or a dollop of jam. Any leftover scones can be frozen for another time.

Vikki uses one of my favourite baking spices in this recipe, Herbies ‘Fragrant Sweet Spices’ as it provides a deliciously exotic spice flavour which pairs perfectly with the pumpkin and dates. The spice mix comprises coriander seed, cassia, cinnamon, nutmeg, allspice, ginger, poppy seeds, cloves, cardamom and rose petals. It has become one of my favourite spices to use when baking. It is available in-store, or phone us on 02 6646 1577 and we can arrange to mail it to you.

You will need to steam about 400g peeled and seeded pumpkin before starting the recipe. Vikki prefers jap or butternut pumpkin for this recipe.

Makes 15 scones

40g butter, melted
50g honey or sugar
1/4 tsp salt
1 egg
1 1/2 tsp Herbies ‘Fragrant Sweet Spice’
400g peeled and seeded pumpkin, chopped roughly (steamed, mashed and cooled)
1 cup wholemeal self-raising flour
1 – 1 1/2 cups white self-raising flour
8 dates, chopped
1-2 tbsp milk, for brushing

  1. Preheat the oven to 200-220C (depending on your oven). Prepare a baking tray by adding a generous layer of flour and set aside while you prepare the scone dough.
  2. Place the butter, honey, salt, egg and spice in a bowl and mix well to combine. Add the cooled, mashed pumpkin and dates and mix well.
  3. Sift in the flours (1 cup wholemeal and 1 cup of white) and mix with a butter knife until just combined. If the mixture is too wet add additional flour, a 1/4 cup at a time until the mixture firms up enough to shape.
  4. Tip the dough onto a floured bench and divide into 15 rounds using a floured scone cutter. Place the scones on the prepared tray allowing them to just touch one another. Brush with milk.
    Transfer scones to the oven and bake for 20-25 minutes or until golden and firm to touch. They should also sound hollow when tapped.
  5. Allow to cool then serve with butter and honey or jam and cream.

Notes:
any leftover scones freeze well. Simply defrost and warm briefly in the oven or microwave.
Use your favourite spice or spice combination in place of Herbies ‘Fragrant Sweet Spice’ mix. You could use 1 tsp cinnamon, 1/2 tsp ginger and 1/2 tsp nutmeg as an alternative.

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