Australian pumpkin scones

Australian Pumpkin Scones

May 29, 2015

A brilliant use of a scone recipe, Australian style.

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 15 SCONES
Australian pumpkin scones


1Preheat the oven to 400°F.

2Lightly grease two 7 inch round cake pans.

3Beat butter and sugar in a small bowl with electric mixer until light and fluffy; gradually beat in egg.

4Transfer mixture to large bowl. Stir in pumpkin, then sifted dry ingredients and enough milk to make a soft sticky dough.

5Turn dough onto floured surface, knead lightly until smooth.

6Press dough out to about 2cm in thickness, cut 5cm rounds from dough. Place rounds, just touching, in prepared pans. Brush tops with a little milk.

7Bake scones for about 15 mins.


2 tbsp butter

1/4 fine sugar

1 egg

1 cup pumpkin, cooked and mashed

2 1/2 cups self-raising flour

1/2 tsp ground nutmeg

1/3 cup 3% milk