Pumpkin and caramelised onion scones

  • 20 mins preparation
  • 37 mins cooking
  • Makes 16 Item
  • Print


Caramelised onions
  • 30 gram butter
  • 1 tablespoon oil
  • 1 red onion, thinly sliced
  • 2 tablespoon golden syrup
  • 2 teaspoon white balsamic vinegar
Pumpkin scones
  • 3 cup self-raising flour, sifted
  • 125 gram butter, chopped, at room temperature
  • 1 cup pumpkin, cooked, mashed and cooled
  • 1/2 cup buttermilk, plus extra to glaze
  • 2 tablespoon golden syrup
  • 1 egg, lightly beaten
  • 1 teaspoon dried thyme
  • sliced cheese, tomato chutney to serve


Pumpkin and caramelised onion scones
  • 1
    Preheat oven to very hot, 220°C. Lightly grease an oven tray. Dust with a little flour.
  • 2
    To make caramelised onions: In a frying pan, heat butter and oil together on medium. Saute onion 6-8 minutes, until tender. Stir in golden syrup and vinegar. Cook, stirring, on low for 4-5 minutes, until caramelised. Allow to cool.
  • 3
    Sift flour into a large bowl. Rub in butter lightly using fingertips, until mixture resembles breadcrumbs.
  • 4
    Make a well in centre. Add pumpkin, butter milk, golden syrup, egg, thyme and caramelised onions. Season to taste.
  • 5
    Using a bread and butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
  • 6
    Turn onto a floured surface. Knead lightly. Press out to form a round about 2cm thick. Using a 6cm cutter, cut into 16 rounds.
  • 7
    Place close together on tray. Brush with extra buttermilk. Bake 20-25 minutes or until scones sound hollow when tapped. Cool on a wire rack. Serve with cheese and tomato chutney.

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