RECIPES | This pumpkin scone recipe has quickly become one of our favourite ways to use pumpkin. It is incredibly versatile, as its a little sweet yet savoury. It works well accompanied with ricotta, jam or even as a bun for smoked meats.
Preparation Time: 10 minutes / Cooking Time: 20 minutes / Makes: 8-10
- 300g self raising flour
- 80g softened butter
- pinch of salt
- 200g pumpkin puree
- 20ml full cream milk
- Preheat your oven to 220°C fan forced.
- Place the butter, flour and salt into a food processor and mix until a breadcrumb like texture is reached.
- Add the pumpkin and mix.
- Add a little of the milk at a time until a dough has been achieved. You may not need all of the milk.
- Lightly flour the bench and rolling pin and roll the dough out until it is about 2cm thick.
- Using a 6cm cutter, cut out scones and place them on a lined baking tray.
- Place the scones into the oven and bake for 20 minutes at 220°C or until golden and hollow when tapped on top.
- Remove the scones from the oven and place them on a cooling rack.
The amount of milk needed with depend upon the ambient humidity and how wet your pumpkin puree is. Don’t worry if you don’t need it at all, there is enough butter in this recipe to ensure your scones wont dry out.
If you don’t have a cutter, you can use a sturdy coffee cup or a glass. Lightly press the part that you drink from into the dough. It will provide you will uniform scones.