Spiced pumpkin scones

Vegetables add a subtle flavour and texture to these tempting baking treats by Sophie Gray

  • 40 mins cooking
  • Makes 8
  • Print


Spiced Pumpkin Scones
  • 50 gram butter
  • 3 cup self-raising flour
  • 1/2 teaspoon baking powder
  • 1/2 cup brown sugar, plus 2-3 tbsp extra for sprinkling
  • 2 teaspoon cinnamon
  • 1/2 teaspoon mixed spice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1 egg
  • 1/2 cup buttermilk
  • 1 cup pumpkin cooked, steamed, roasted or microwaved and mashed (300g raw)
  • 3 tablespoon milk, for glazing


Spiced Pumpkin Scones
  • 1
    Preheat oven to 210°C.
  • 2
    Put butter, flour, baking powder sugar and spices in a processor and pulse till mixture has a fine crumb-like texture, or rub butter into flour with fingertips.
  • 3
    In a bowl, whisk together the egg, buttermilk and mashed pumpkin and pour into the flour mixture. Pulse or stir to combine.
  • 4
    Turn the dough onto a floured board and dust with flour so you can shape the dough without it sticking to your hands. Form into a circular cake approximately 20cm in diameter. Place on a tray lined with baking paper then brush with milk and sprinkle with brown sugar. Cut 8 wedges into the dough, but don’t separate the sections.
  • 5
    Bake for 25 minutes or until well risen and golden. Separate sections and serve split and spread with butter.

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