It seems fitting to enjoy pumpkin scones at our traditional symposium morning tea on Sunday, but for many of us Flo Bjelke Peterson casts a long dark shadow over the classic Queensland fare.
In an attempt to disentangle the pumpkin scone she made famous from the matriarch of conservative politics, we’ve done a little research. Putting aside the use of a ‘mix master’ and slight variations in the quantities, Flo’s recipe is almost identical to one that appeared in The Queenslander in 1913. It’s the one we’re sticking with:
3 cups flour, ½ cup of sugar, ½ cup milk, 1 tablespoon butter, 1 teaspoon carb. soda and 2 teaspoons cream of tartar, ½ teaspoon salt, 1 egg, 1 cup of cold mashed pumpkin. Beat butter and sugar to a cream, add egg, beat well again, then put in pumpkin, which must have all lumps out of it. Next add part of milk, sift in flour, which must have salt, cream of tartar, and soda well mixed through it, then add remainder of milk. Work a little, press out with hands, and bake 10 minutes.