Pumpkin Scones

A different twist on the traditional version, these pumpkins scones are best served warm with a generous lashing of butter.


  • 2 tablespoons of butter or margarine
  • 2 tablespoons of castor sugar
  • ½ cup of cooked mashed pumpkin
  • 1 egg
  • ½ cup milk
  • 2 ½ cups self raising flour
  • ½ cup of pepitas


  1. Cream butter and sugar together until fluffy, add pumpkin and mix well.
  2. Add egg and slowly mix in milk a little at a time, then add flour to create a soft dough.
  3. Roll out into a 2cm thick wedge, and cookie-cut into scone shapes.
  4. Place on lightly greased baking tray, top with pepitas and cook in hot oven for 15 to 20 minutes.
  5. Remove from oven and keep warm by covering with a tea towel before serving.