Pumpkin scones

The original and the best.

  • 35 mins cooking
  • Makes 16 Item
  • Print
If you have any leftover cooked pumpkin, you're well on your way to a delicious plate of these traditional pumpkin scones. We've used a simple, basic recipe here. Sometimes the original really is the best.


Pumpkin scones
  • 40 gram (1½ ounces) butter, softened
  • 1/4 cup (55g) caster (superfine) sugar
  • 1 egg, beaten lightly
  • 3/4 cup (150g) cooked mashed pumpkin
  • 2 1/2 cup (375g) self-raising flour
  • 1/2 teaspoon ground nutmeg cup
  • 1/3 cup (80ml) milk, approximately


Pumpkin scones
  • 1
    Preheat oven to 240°C/475°F. Lightly grease two 20cm (8-inch) round cake pans.
  • 2
    Beat butter and sugar in small bowlwithelectricmixeruntillight and fluffy; gradually beat in egg. Transfer mixture to large bowl.
  • 3
    Stir in pumpkin, then dry ingredients and enough milk to make a soft sticky dough. Knead dough quickly and lightly on floured surface until smooth.
  • 4
    Press dough out evenly to 2cm (¾-inch)thickness.Dip5cm(2-inch) round cutter into flour; cut as many rounds as you can from the piece of dough.
  • 5
    Place scones side by side, just touching, in pan. Gently knead scraps of dough together; repeat pressing and cutting out of dough. Place rounds in pan; brush tops with a little extra milk.
  • 6
    Bake scones about 15 minutes.


You will need to cook about 250g (8 ounces) pumpkin for this recipe.

More From Women's Weekly Food