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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.

Pumpkin Scones Recipe

Saffron Hodgson
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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
CourseMorning Tea
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.