Pumpkin Scones

Name: Pumpkin Scones
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Australian
Ingredients: 250 g kent or butternut pumpkin; 30 g Unsalted butter; 55 g caster sugar; 1 whole Egg; 300 g self-raising flour; 0.5 tsp Ground cinnamon; 0.25 tsp Ground nutmeg; 0.25 tsp fine salt; 60 ml full-cream milk

Golden, tender scones made with sweet mashed pumpkin. A beloved Australian country classic served warm with butter and jam.

🇦🇺Australia· Northern Territory

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 6
Difficulty: Easy
Calories: 240 kcal

Ingredients

0 of 9 gathered

Servings

250 g kent or butternut pumpkin — peeled, boiled, mashed smooth, and cooled completely
30 g Unsalted butter — softened at room temperature
55 g caster sugar — or granulated white sugar
1 whole Egg — large, at room temperature
300 g self-raising flour — plus extra for dusting
½ tsp Ground cinnamon — optional for warm spice flavour
¼ tsp Ground nutmeg — freshly grated
¼ tsp fine salt — table salt
60 ml full-cream milk — plus 1 tbsp extra for brushing

Equipment

•Baking tray
•Large mixing bowl
•Round-bladed knife
•5 cm scone cutter
•Pastry brush
•Wire cooling rack

Nutrition

Per serving, approximate

Calories: 240 kcal
fat: 6 g
carbs: 42 g
fibre: 2 g
protein: 5 g
calories: 240 kcal

Instructions

1
Preheat your oven to 220°C (200°C fan-forced) and dust a flat baking tray lightly with flour.
2
Beat the softened butter and caster sugar together in a large mixing bowl until pale and creamy.
3
Add the egg and beat thoroughly until smoothly incorporated.
4
Stir in the cooled mashed pumpkin until well blended.
5
Sift in the self-raising flour, cinnamon, nutmeg, and salt.
6
Mix gently using a round-bladed knife, adding the milk gradually until a soft, sticky dough forms.
7
Turn the dough onto a lightly floured surface and knead gently three or four times to bring it together.
8
Pat the dough out with floured hands to a thickness of two centimetres.
9
Cut rounds with a floured scone cutter and place them touching each other on the prepared baking tray.
10
Brush the tops lightly with the extra milk using a pastry brush.
11
Bake for 12 to 15 minutes until risen, golden brown, and hollow-sounding when gently tapped.
12
Transfer the hot scones to a clean tea towel on a wire rack and fold over to keep them soft.

Chef's tips

Press the scone cutter straight down without twisting so the scones rise evenly. Ensure the pumpkin puree is well-drained and completely cold before adding to prevent a heavy dough.

Ingredient substitutions

self-raising flour → 300 g plain flour sifted with 2 tsp baking powder
Kent pumpkin → canned pure pumpkin puree (well drained) or butternut pumpkin
full cream milk → buttermilk or oat milk

Storage

Store leftover scones in an airtight container wrapped in a clean tea towel at room temperature for up to two days.

Reheating

Warm in a moderate oven at 160°C for five minutes to restore their soft texture.

Common mistakes to avoid

•Overworking or heavily kneading the dough, which results in dense, tough scones
•Twisting the round cutter, which seals the edges and stops the scones from rising straight
•Using warm or watery pumpkin mash, which makes the dough too wet to shape

Serving suggestions

Split in half while warm and spread generously with salted butterTop with thick double cream and homemade strawberry or plum jamServe alongside a freshly brewed pot of billy tea or black tea