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Article: Pumpkin Macadamia Scones with Homemade Peach Jam

Pumpkin Macadamia Scones with Homemade Peach Jam

Pumpkin Macadamia Scones with Homemade Peach Jam



  • 2 cups self-raising flour

  • 1 cup cooked, pureed pumpkin

  • 2 tbsp raw sugar

  • ½ tsp nutmeg

  • 1 pinch of salt

  • 2 tbsp butter

  • ½ cup Raw Macadamia Pieces

  • 1 egg, lightly beaten

  • 2 tbsp buttermilk


  • 2kg ripe peaches

  • 4 cups caster sugar

  • 2 lemons, juiced


For the scones – Pre-heat the oven to 180°C fan-forced and line a baking tray with baking paper. Sift the flour into a large bowl. Add the sugar, nutmeg and salt and mix through. Rub in the butter with your fingers until the mixture resembles fine bread crumbs. 

Stir through the macadamia pieces. Add the egg, buttermilk and pumpkin and fold through using a knife, being careful not to over mix. Turn the dough out onto a floured surface and pat it out to about 2-3cm thick.

Cut out rounds using a floured cookie cutter and place on the tray so they are just touching. Brush with extra buttermilk and sprinkle with extra macadamia pieces. Bake the scones for 10-15 minutes or until golden. Cool on a wire rack.

Serve warm with whipped cream and the below Homemade Peach Jam made beforehand.


For the jam – Cut a cross into the bases of the peaches and blanch in boiling water for 1 minute or until skins loosen. Once cooled, peel and dice the peaches. Add them to a bowl and mix with sugar and lemon juice and leave them to macerate for 1 hour.

Transfer mixture to a large saucepan and bring to the boil, stirring constantly. Once the mixture reaches a rolling boil, keep stirring for 15 minutes or until mixture reaches setting point. Test this by putting 1 tsp of hot jam onto a cold plate and putting it into the freezer for a few minutes.

Pour hot jam into warm sterilised preserving jars. Clean the rims with vinegar on a cloth to remove any jam residue before tightening on the lids. Turn the jars upside down for 5 minutes to create an airtight seal. Jars can also be sealed using the water bath method.

This jam recipe makes approximately six 250ml jars, which can be stored in a cool, dark place for up to 6 months.

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