There is an amazing girl, her life is a dream of many of us (travels). And she is from beautiful New Zealand, which I wish to see one day. And the girl cooks well also! Seeing photos of her plump golden pumpkin scones, I immediately fell in love with them and decided to try it. Photos not deceived: the scones simply melt in your mouth when they are fresh, but they are also good on the next day 🙂 Especially with butter and/or a jam.


What I changed: I took usual all-purpose flour instead self-raising flour (just add 1 teaspoon of baking powder per cup of flour, the result will be the same). And I never bake at a temperature higher than 350 F (180 C), since high temperatures produce carcinogens. But, as you can see, everything looks well, + in addition at lower temperatures is much less possibility to get burned crust 🙂

As I baked:


2 tablespoons of any butter (I took unsalted, as we all eat too much salt every day). I took 1 tablespoon more than in the original recipe, as with my experience in cooking I can already predict what will be as result 🙂

From 3 tablespoons to 1/3 cup sugar (sugar, of course, terribly dangerous, but it will be not so tasty without it 😉 I try to reduce sugar everywhere to a minimum. Even with 3 tablespoons of sugar the scones will be sweet enough, and diabetes is not threatened)

1 egg

1 cup pumpkin puree

2 cups all-purpose flour (you can take any gluten-free!) + 2 teaspoons baking powder

Mix softened butter and sugar with egg, beat a couple of minutes, add pumpkin puree and sifted flour mixed with baking powder. Add extra 1/4 cup of flour if the mixture feels too sticky.  Turn out onto a floured board (or use plastic wrap instead flour) and press out to a thickness of roughly 1 inch (2-3 cm). Using a small glass, cut rounds of dough, placing each on a baking tray. I made 6, and the remains blinded to the ball and flattened – as you can see, all my scones as a result became exactly the same 🙂


Put the tray on the top shelf of the preheated oven. Bake until dry toothpick about 25-30 minutes at 350 F (180 C)

The original recipe is here:


3 Comments Add yours

  1. great idea! will give this a go

    Liked by 1 person

  2. Thank you for your kind words! Glad that you enjoyed the recipe 🙂

    Liked by 1 person

    1. I found a lot of good recipes at your blog and read about your travels with big interest!

      Liked by 1 person

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