Pumpkin Scones

A pile of baked pumpkin scones sitting on a grey and white plaid dish towel, with a cube of butter in the background.

These pumpkin scones can be made with fresh, frozen, or tinned pumpkins, depending on what you have available. In America, these are served as Butternut Squash Biscuits.

They are more like mini cakes than scones, as the recipe starts with creaming butter and sugar together. The scones are cooked in a Dutch oven, but can also be baked in a camp or traditional oven.

These are wonderful for morning and afternoon tea but are also delicious served alongside a hearty stew or soup. Serve them with a bit of jam and butter, or use them to sop up juices in the bowl.

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A pile of baked pumpkin scones on a checkered tablecloth.
You can serve these pumpkin scones with jam and butter or serve them alongside savory soups.
A single, cylindrical baked pumpkin scone, golden brown on top, sitting on a blue plate next to a butter knife.
These pumpkin scones can be made with fresh, frozen, or tinned pumpkin, depending on what you have available.
A pile of baked pumpkin scones sitting on a grey and white plaid dish towel, with a cube of butter in the background.
These scones are wonderful for morning and afternoon tea, but are also delicious served alongside a hearty stew or soup.

Pumpkin Scones Recipe

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A pile of baked pumpkin scones sitting on a grey and white plaid dish towel, with a cube of butter in the background.
These Pumpkin Scones can be made with fresh, frozen, or tinned pumpkin, depending on what you have available. They are more like mini cakes than scones.
Preparation 15 minutes
Cook 15 minutes
Ready in 30 minutes
Servings 12 Servings
InfluenceAustralian
DifficultySeasoned
MethodBake
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Ingredients

  • 1/4 cup margarine (50g)
  • 1/4 cup caster sugar (50g)
  • 1/2 cup cooked mashed pumpkin
  • 1/2 cup milk
  • 1 egg
  • 2 1/2 cups self-rising flour

Equipment

  • 12 inch Dutch oven

Directions

  • Preheat the Dutch oven to 400 degrees F (200 degrees C).
  • Cream the margarine and sugar together, then add the mashed pumpkin and combine well.
  • Add the milk and egg a little at a time.
  • Sift the flour slowly into the wet mixture while mixing it into a soft dough.
  • Turn out onto a floured surface and roll out to 1-inch-thick (2cm). Cut out the scones using a cookie cutter, cup, or glass.
  • Dust the preheated Dutch oven with flour then place the scones evenly along the base. Brush with additional milk. Bake in the oven for 15 minutes.

Nutritional Information

Sodium: 55mgCalcium: 23mgVitamin C: 1mgVitamin A: 1795IUSugar: 5gFiber: 1gPotassium: 69mgCholesterol: 15mgCalories: 159kcalTrans Fat: 1gMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 5gProtein: 4gCarbohydrates: 24gIron: 1mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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