Lady Flo’s Perfect Pumpkin Scone Recipe

Lady Flo Bjelke-PetersonLady Flo Bjelke-Peterson
Menu item
Serves 15 scones
Prep time
Cook Time

Pumpkin Scone Recipe by Lady Flo Bjelke-Peterson.

Flo's Pumpkin Scones
Flo’s Pumpkin Scones

Lady Flo’s Pumpkin Scones were initially used as a sweet treat for guests, however through the 1970’s the former senator and wife of former Queensland premier Sir Joh Bjelke-Peterson, became infamous for her iconic Pumpkin Scone recipe.

After Lady Flo’s passing in 2017, Queensland chef, Jason Ford, was asked to perform the momentous task of cooking hundreds of Lady Flo’s scones, for her wake. When asked to cater for Flo’s state funeral, an immense amount of pressure stemmed from overwhelming public interest, with these Pumpkin Scones that had even been recommended by royalty when the Queen told Prince Charles about their deliciousness in the 1980’s. However, Lady Flo’s flawless recipe was enough for Jason to wow everyone including the Prime Minister, Malcolm Turnbull.

Flo's Pumpkin Scones
Flo’s Pumpkin Scones
Malcolm Turnbull, Jason's daughter & chef Jason Ford
Malcolm Turnbull, Jason’s daughter & chef Jason Ford

Top Tips:

  • Be careful not to overwork the scone dough to ensure they’re light and fluffy.
  • Use Queensland Blue Pumpkins to add moisture and colour to the scones.


Watch the video interview with chef Jason Ford.


Discover more scone recipes in the High Tea Society Recipe Collection.



  • 1 Tablespoon
  • 1/2 Cup
  • 1/4 Tablespoon
  • 1
  • 1 Cup
    mashed pumpkin (cold)
  • 2
    Cups self-raising flour


  1. Beat together butter, sugar and salt with electric mixer till light and fluffy.

  2. Add egg, then pumpkin and stir in the flour.

  3. Turn dough onto a floured board and cut into circles.

  4. Place on a tray on the top shelf of a very hot oven (225-250c) for 15-20 minutes.

  5. Remove from oven, allow to cool and serve with butter.

2 reviews for Lady Flo’s Perfect Pumpkin Scone Recipe

  1. Donna


    I am very glad to see this tried and true Aussie recipe here.These scones, are an Australian, Queensland icon.Many of these recipes were adapted from old English ones with excess produce from the Garden.Just remember minimum handling and a very hot oven. Served with cream and jam of course.

  2. Joanne Walters


    So easy to make and delicious. Everyone in the family loved them, even my son who doesn’t like pumpkin!
    There is one thing I would like to point out though, I was following your typed version of it and was a bit concerned that the recipe said 1/4 tablespoon of salt (that sounded like a lot of salt to me). I scrolled back up to the image of the original recipe and found that it instructed to use 1/4 teaspoon – certainly glad I picked up on that before adding the salt.

  3. Jo Griffiths


    I remember reading that lady Flo said to warm the tray you are going to use in the oven before you put the scones on it

  4. Linda Warren.


    Tried and loved them going to have to make a whole lot more for the family

  5. Annie James


    Absolutely beautiful and made rustic pumpkin scones and ven used the recipe in a gemstone sconce.Popped out beautifully .So light and airy.

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