Pumpkin and date scones

  • 20 mins preparation
  • 30 mins cooking
  • Makes 12 Item
  • Print


Pumpkin and date scones
  • 250 gram butternut pumpkin, peeled, chopped
  • 2 cup self-raising flour
  • 1 teaspoon baking powder
  • 30 gram cold butter, chopped
  • 2 tablespoon brown sugar
  • 1 cup pitted dried dates, chopped
  • 1/2 cup low-fat milk, plus extra, to brush


Pumpkin and date scones
  • 1
    Preheat oven to 220°C/200°C fan forced. Line a baking tray with baking paper. Steam pumpkin for 10-15 minutes or until soft; mash. Cool.
  • 2
    Sift flour and baking powder into a medium bowl. Rub in butter to make crumbs. Stir in sugar, dates and pumpkin. Make a well at centre. Add milk and mix with a round-bladed knife until mixture comes together. Using floured hands, gather mixture into a ball.
  • 3
    Turn out dough onto a lightly floured surface. Pat dough out to 2cm thickness. Using a 6cm round pastry cutter, cut dough into rounds. Place scones close together on prepared tray. Gently gather together dough offcuts. Pat out to 2cm thickness, then cut out more rounds to make 12 scones in total. Brush scones with extra milk. Bake for 12-15 minutes or until lightly browned. Serve scones warm.

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