I love having scones for breakfast or for a snack in the afternoon. I have made strawberry jam scones, coconut scones, chocolate scones and my favourite is pumpkin scones. I have tried this recipe once before and I reckon the pumpkin scones are really nice; they are light, not too sweet and have a gorgeous colour, thanks to the pumpkin 🙂

Pumpkin scones

(adapted from Gourmet traveller, recipe by Sophia Young)

(makes 12)

  • 250 gr pumpkin (after peeled and seeded), chopped
  • 60 gr soft unsalted butter
  • 50 gr caster sugar
  • ¼ cup milk, plus a little extra for brushing
  • 1 egg, lightly beaten
  • 350 gr self-raising flour
  • ½ teaspoon cinnamon

I made double the recipe.

Ingredients for pumpkin scones

Step 1. Put chopped pumpkin into a microwave-safe bowl, and microwave until the pumpkin are tender (I chose ‘vegetable’ option in the microwave program). Using a fork, mash the pumpkin to a smooth purée. Let it cool.

Chopped pumpkin

Pumpkin mash

Step 2. Place butter and sugar in a large bowl and, using a wooden spoon, stir until combined. Add pumpkin mash, milk and egg and combine well. Sift the flour and cinnamon over pumpkin mixture, then, using a dinner knife, stir mixture until it just comes together. The less you handle the scone mixture, the lighter the scones will be.

Scones mixture

Step 3. Place dough on a well-floured surface and, with well-floured hands, pat out until 2cm thick. Using a floured 5cm-round pastry cutter, cut out rounds of dough and place, touching, 4 wide and 3 deep on a baking paper on a baking tray. Gently press dough scraps together and continue cutting out dough until it is all used.

Pumpkin scones are taking shape

Step 4. Brush tops of scones lightly with a little extra milk, then bake at 220ºC for 15 minutes or until golder and risen.

Ready to bake

After putting them in the oven, next is to clean up the kitchen… It took me around 15 minutes to do it, right on time the scones are ready… Hmmm what a reward 😀

Pumpkin scones