Pumpkin scones

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

  • 30 mins cooking
  • Makes 10
  • Print


  • 60 gram butter, softened
  • 1 tablespoon wholegrain mustard
  • 1/2 cup (40g) finely grated parmesan
  • 1 egg yolk
  • 1 cup (250g) cooked, cold mashed pumpkin
  • 2 1/2 cup (355g) self-raising flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon bicarbonate of soda
  • 2 tablespoon milk


  • 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.

More From Women's Weekly Food