Classic pumpkin scones

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

  • 15 mins cooking
  • Serves 10
  • Print


  • 60 gram butter
  • 1/4 cup (55g) caster sugar
  • 1 egg yolk
  • 1 cup cooked (440g) mashed pumpkin
  • 2 1/2 cup (375g) self-raising flour
  • salt
  • bicarb soda
  • milk, for glazing


  • 1
    Preheat oven 220°C (200°C fan-forced) and line a baking tray with baking paper.
  • 2
    Beat butter, sugar and egg yolk together in a small bowl with an electric beater until combined; transfer to a larger bowl and stir in mashed pumpkin.
  • 3
    Add self raising flour, salt and bicarb soda and mix until just combined.
  • 4
    Place dough onto a floured surface and knead lightly. Roll or pat dough out to approx 2cm thick.
  • 5
    Cut scones out using a 5cm cookie cutter and place onto tray. Brush tops of scones lightly with a little milk.
  • 6
    Bake 12-15 minutes or until golden brown.

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