Quick & Easy

Pumpkin scones

A genuine Australian classic, pumpkin scones are best scoffed warm and spread with lashings of butter.
Pumpkin scones



1.Preheat oven 200°C (180°C fan-forced) and line an oven tray with baking paper.
2.Stir butter, mustard, parmesan and egg yolk in a large bowl until combined. Stir in mashed pumpkin. Sift self-raising flour, salt and soda over pumpkin mixture. Using a flat-bladed knife, cut the flour mixture through the pumpkin mixture to make a soft dough.
3.Turn dough onto a floured surface and knead lightly. Roll or pat dough out to approximately 2cm thick. Cut out scones using a 6cm floured cutter. Place on tray; brush tops with a little of the milk.
4.Bake scones for 14 minutes or until golden and hollow sounding when tapped. Transfer, top-side up, to a wire rack to cool. Serve with butter, if you like.

Cook 300g trimmed butternut pumpkin to get 1 cup of cold mashed pumpkin for the recipe.


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