International Scone Week with Lady Flo's Queensland Pumpkin Scones

Did you know that it's International Scone Week?

A few years ago, wonderful Celia of the blog Fig Jam and Lime Cordial, and a few other bloggy buddies just happened to all post about scones at the same time and thus an annual event was born. To read more about it, and to see all of this year's participating blogs and recipes, check it out Here and of course, feel free to join in as well!


The last time I played along, I posted my  Lavender Lemonade Scones, so this time I thought I'd go with an iconic Australian recipe- Lady Flo's Pumpkin Scones

Lady Florence Bjelke-Petersen and her husband Sir Joh, were very prominent and popular political figures in the 60's to the 90's in both the Queensland state and the federal arenas. Their family farm is not too far from my Mum and Dad's property and Mum got each of my sisters and I a signed copy of her books one Christmas
Even though she had such a successful and wonderful career, I still think one of Lady Flo's longest lasting legacies is her recipe for Pumpkin Scones.  Just like her recipe books- they aren't trendy, they aren't fancy, they're just good, solid basics done well

Mum with Lady Flo, back when perms were still fashionable :)

I much prefer to use a pumpkin like Queensland Blue or Jarrahdale for my scones and soups, I'm not as fond of Butternut

Before starting your scones, here's Lady Flo's own words to guide you:
'The one important piece of advice I always give to people attempting to make scones is that you must treat them with tender loving care. Don't knead them, instead press them lightly with your fingertips. This helps your scones to turn out nice and light.'

Lady Flo's Pumpkin Scones
(adjusted a little to suit my InTolerances)

1 tab Butter/lactose free spread
1/2 cup Sugar
1/4 tsp Salt
2 Eggs
1 cup cooled mashed Pumpkin-I used a quarter of a smallish pumpkin
3 cups gluten free SR Flour

Scones need a quick, hot oven to rise well. Preheat the oven and tray to 225*C before starting

Steam or microwave the pumpkin without adding any extra water. Boiling makes it waaay too soggy and the aim is to have a nice dry, dense pumpkin puree. I always drain it over a sieve as it cools so any excess liquid can drain away

Mix the butter, sugar, salt and pumpkin together well

Add in the eggs and whisk together

Add in the flour and fold through

Turn the mix out onto a lightly floured board and bring it all together- Gluten free doughs are generally softer and stickier than regular doughs. Pat it into a rectangle an inch or so high

Cut into rounds with a floured scone cutter

Pop the little lovelies together onto a warmed tray, and bake for 20 minutes on the top shelf of the oven

Nice and browned

It's a fact of life that gluten free goodies can be sadly dry and crumbly. The best way to combat this is to of course eat the goodies on the day they are baked :) otherwise I try and keep the moisture in a little by allowing my scones and most cakes to steam as they cool down. Just throw a clean tea towel over the scones- unless of course you like a crispy crust

Cut the scones in half while still just warm and slather on some jam or honey. I love these pumpkin scones with Golden Syrup- yummo

These scones are lovely, light and fluffy. The pumpkin isn't too savoury at all, it's just there quietly in the background keeping the scones moist and allowing the mix to cut back on fat without sacrificing any flavour or texture at all. I also love adding a good handful of lactose free cheese to the dough with these for a slightly savoury spin

So Dear Readers, what's your favourite scone, and have you ever heard of Lady Flo?