Pumpkin scones are classic Queensland fare made famous by an iconic Queensland woman — Lady Florence Bjelke-Petersen.

The former senator and wife of long-serving premier Sir Joh Bjelke-Petersen died aged 97 on Wednesday and the recipe is part of the legacy she leaves.

So, in memory of Lady Flo, this is how you make pumpkin scones.

Ingredients:

1 Tablespoon of butter

1 Tablespoon of butter 0.5 cup of sugar

0.5 cup of sugar 0.25 teaspoon of salt

0.25 teaspoon of salt 1 egg

1 egg 1 cup of mashed pumpkin (cold)

1 cup of mashed pumpkin (cold) 2-2.25 cups of self-raising flour

Method:

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

Beat together butter, sugar and salt with electric mixer until light and fluffy. Add egg, then pumpkin and stir in the flour.

Add egg, then pumpkin and stir in the flour. Turn dough onto a floured board and cut into circles.

Turn dough onto a floured board and cut into circles. Place on a tray on the top shelf of a very hot oven (225-250 degrees Celsius) for 15-20 minutes.

Place on a tray on the top shelf of a very hot oven (225-250 degrees Celsius) for 15-20 minutes. Remove from oven, allow to cool and serve with butter.

Good enough for royalty

In one of her cookbooks — Lady Flo Bjelke-Petersen's Classic Country Collection — she talks about serving the scones to royalty.

"Prince Charles has visited Queensland on many occasions, and on his last visit (with the Princess of Wales), the government gave a state reception at the Queensland Art Gallery," it reads.

"In his speech, Prince Charles said that every time he came to Queensland he found Sir Joh was still the premier.

"He wondered whether this was due to the pumpkin scones that his mother had told him about!"