Pumpkin scones

Difficulty:  Easy

Makes:  16

Fresh from the garden:  pumpkin, eggs

Recipe source: adapted from the “The Cook’s Companion” Stephanie Alexander


  • metric measuring spoons, cups and scales
  • sifter
  • 2 medium bowls
  • butter knife
  • scone cutters
  • baking tray
  • baking paper
  • wire rack


  • 30 g butter, at room temperature
  • 1 cup cold mashed pumpkin
  • 450 g self-raising flour, sifted
  • 1 teaspoon cornflour
  • 1 egg, at room temperature
  • 3-4 tablespoons milk

What to do

  • Preheat the oven to 220ºC.
  • Line the baking tray with baking paper.
  • Sift the flours into the medium bowl. Using the tips of your fingers, rub in the butter until the mixture appears crumbly.
  • Lightly whisk the egg in the other bowl, then add the pumpkin and 3 tablespoons of milk and stir until combined.
  • Add to the flour and butter mixture, and using the butter knife mix until combined.
  • Gather the dough together and turn out onto a lightly floured bench. Knead gently and briefly until smooth.
  • Use a rolling pin to roll out to about 2cm thick. Cut out rounds with a scone cutter and place slightly apart on the baking tray.
  • Bake for 12 – 15 minutes, until risen and lightly browned.
  • Serve with butter.
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