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Quest for the Best – Scones. Recipe #1. Pumpkin scones. Plus teaview: Sydney Breakfast, T2

Welcome to the first instalment of my Quest for the Best series! My mission is to hunt out and try different recipes for classical favourites; sometimes traditional, sometimes with a twist. Scones, meatloaf, your mum’s lasagne recipe… nothing is safe! So join me on my odyssey of home-cookery and feel free to point me in the direction of your personal favourites!

Pumpkin scones

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Scones. Who doesn’t love a good scone? No one, that’s who.

I recently enjoyed some life-changing scones at The Tea Project sunday-superpost-chicken-satay-burgers-scones-at-the-tea-project-and-teaview-very-coco-berry-t2/ and I became convinced that I must try to replicate this divine affair at home.

I decided on this Coles Pumpkin and Lemonade Scone recipe, which you can find on To me “lemonade scones” translates to “scones I’m less likely to fail at” so my confidence was immediately lifted. You might wonder what place lemonade has in a savoury scone, but be assured that with the sweet pumpkin and its wonderful aerating qualities it certainly finds itself at home in this recipe.

  • 2 1/2 cups self raising
  • Large pinch of salt
  • 1 cup of cooled, mashed Kent pumpkin (I’m not sure if it *has* to be Kent, but Kent was on special, so, win.)
  • 1/2 cup cream
  • 1/2 cup lemonade
  • 1 tbsp milk
  • Toppings, which for me included Philly cheese with some chopped dill mixed through, smoked salmon and some rocket. But you could easily just smother it in butter and enter Nirvana.

Pre-heat oven to 210°C fanforced (230°C for the rest of you, although you know your oven better than I). Dust a baking tray with flour – the recipe says to use a large tray, but I think a medium to small tray is a better idea because cramming them in like sardines is what helps them to rise rather than flatten out.

Sift flour and salt into a large bowl, make a well. Whisk your pumpkin and cream in a jug or bowl then pour it and the lemonade into your flour-salt mix. Use a flat-bladed knife to gently mix in, BUT DO NOT OVER-MIX. Plop the dough onto a floured surface and gently kneed it (adding a little flour if required, my dough was very sticky) until smooth.

Press into a 2cm disc and use a 5cm round cutter (dip it in flour in btwn to stop it sticking badly) to cut out your scones. Pop them on your floured tray so that they are touching. Kneed your scraps and do it again until you’ve used all your dough. Brush the top with milk and pop in the oven for 15 mins (your oven may be less than mine). You want them to be a little golden and to sound hollow when you tap them.

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The result was a deliciously moreish scone which made a meal with the dill cream cheese, smoked salmon and rocket. My only regret is that I only added a tiny pinch of salt (rather than the large pinch recommended) as I do tend to scrimp on salt. When it comes to this recipe, do what it says and it will be delightful.

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They disappeared rapidly and I’d like to make another batch ASAP. I caught my three year old swiping them from the container before everyone was awake in the morning.

So. Did they match up to The Tea Project’s scones? My answer is that they’re different. Perhaps because it’s harder to create the atmosphere and experience of a boutique teahouse, but I think I remember them having maybe a bit less crust on the outside and maybe more soft and buttery. Either way, I want to make and eat 50 of this recipe right now. Recipe – 9/10

Teaview: Sydney Breakfast, T2


With all this food lately you’re probably wondering where the tea is at. I can’t post about scones without tea. ARE YOU CRAZY?! *twitches*

I was surprised by this tea. After the vanilla theme that teamakers seem to employ where inventing “local” flavours is concerned, it had me confused when I smelled the strong tea leaves in this vivid brew. There’s something nostalgic about this tea which I can’t quite place. Whether it’s the punch of Yunnan and Assam in the blend or the hint of bergamot, it somehow manages to be both boisterous and soothing. Like an “I’ve come home”-feeling.


It’s a deep-coloured tea which serves well with milk and sugar if it pleases you, or quite vibrantly on its own. I served it in my few-dollar Kmart cup and saucer. They also have red ones!

I would have it again, but I’m not sure if I would make room for it while I have a number of more pertinent items on my wishlist. I’m nearly out of Irish Breakfast ffs.

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