Pumpkin Scones

Pumpkin Scones


Pumpkin scones

A different twist on the typical scone, this pumpkin scone is a delicious afternoon treat.
A soft and light pumpkin scone, that is so flavourful. Can have with butter and jam, or jam and cream..
Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Course Bread
Cuisine Australian
Servings 10 pieces


  • 1 baking tray


  • 2 1/2 cups self-raising flour
  • 1 cup pumpkin mashed
  • 55 g butter
  • 1 egg
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1 tsp baking powder


  • Preheat oven to 200C. Line a baking tray with baking paper.
    Cream butter and sugar until soft and pale. Mix in pumpkin and egg. Add milk and slowly add dry ingredients. Add the cheese and mix until fully combined.
  • Scone dough with the addition of cheese
    Scone mix
  • The dough will be quite sticky. Turn,the dough out onto a floured board and knead. Add more flour a little at a time to get a dough that you can handle to cut out circles.
  • Cut out dough.
    cut out of dough
  • Scone dough ready to bake.
  • Baked scones.


Either roast or boil pumpkin. Use a sieve to pass the pumpkin through to get out excess water.
Keyword grated cheese, pumpkin. self raising flour, unsalted butter

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