Pumpkin Scones from Ida’s Kitchen

Pumpkin scones, made famous by Joh Bjelke-Petersen’s wife Flo, were once synonymous with Queensland country baking. Now, they are undergoing a resurgence at the hands of Ida’s Kitchen Head Pastry Chef Elsa Holland, inspired by pumpkin pie on a recent trip to the United States.

When you visit Ida’s Kitchen, the bright new café on Olsen Avenue Parkwood, leave room for dessert because Elsa’s cakes, slices and scones are exceptional, finding the perfect balance between sweet and salty.

French by birth, Elsa trained at the Hyatt Sanctuary Cove before working for three years at Paddock and Bam Bam. Elsa’s pumpkin scones are light, relying mostly on the pumpkin for sweetness, the whipped maple butter adding a luxe creamy topping. We love these scones served slightly warm.

Ida’s Kitchen, 250 Olsen Ave, Parkwood

Print Recipe

Pumpkin spice scones with maple butter

Course

Baking, Sweets

Servings

scones

Ingredients

Maple butter

• 150 grams butter
• 50 grams maple syrup (the real deal)
• 5 grams brown sugar
• 1 good pinch cinnamon (to taste)
• 1 pinch salt

Scone mix

• 500 grams self-raising flour
• 460 grams pumpkin purée (butternut squash used at Ida's)
• 80 grams buttermilk
• 60 grams caster sugar
• 80 grams unsalted butter, cubed
• 3 - 4 grams pumpkin spice mix (to taste)

Pumpkin spice mix

• 8 grams cinnamon
• 2 grams nutmeg
• 3 grams allspice
• 1 gram cloves
• 4 grams ginger

Course Baking, Sweets Servings scones Ingredients Maple butter 150 grams butter 50 grams maple syrup (the real deal) 5 grams brown sugar 1 good pinch cinnamon (to taste) 1 pinch salt Scone mix 500 grams self-raising flour 460 grams pumpkin purée (butternut squash used at Ida's) 80 grams buttermilk 60 grams caster sugar 80 grams unsalted butter, cubed 3 - 4 grams pumpkin spice mix (to taste) Pumpkin spice mix 8 grams cinnamon 2 grams nutmeg 3 grams allspice 1 gram cloves 4 grams ginger

Instructions

Maple Butter:

1. Beat together room temperature butter(soft) with the rest of the ingredients until combined and smooth.

Scones:

1. Preheat the oven to 210°C (fan forced) and line a baking sheet with parchment paper.
2. In the bowl of a stand mixer, with the paddle attachment (or by hand, using your fingers), combine all of the dry ingredients and butter until it resembles fine bread crumb (a few smaller bits of butter showing are fine).
3. Add the buttermilk and pumpkin purée to the dry ingredients and only mix to combine (you do not want to be over-mixing the dough). **Note: If the dough is too dry, add a little buttermilk; if it is too wet, top up with some flour.
4. Use a scraper to turn the dough onto a floured bench. Pat the dough down to about 3cm thick and cut away with a round cutter (we use a 6cm cookie cutter). Place the scones on the tray, leaving a centimetre gap between them so they have space to grow.
5. Bake for 10-12 mins depending on how crispy you like them. Serve hot with a smear of maple butter.