Pumpkin Scones
Soft, lightly sweet scones made with pumpkin for extra tenderness and colour. They are a familiar bake in Australian home kitchens, especially served warm with butter or jam.
Prep
20m
Cook
18m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 450gSelf-Raising Flour
- 60gWhite Sugar
- 4gSalt
- 80gUnsalted Butter (cold)
- 250gPumpkin Purée
- 120mlWhole Milk
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 200°C (400°F) and line a baking tray.
- 02
Mix the self-raising flour, white sugar, and salt in a bowl.
- 03
Rub the cold unsalted butter into the dry ingredients until the mixture looks crumbly.
- 04
Stir in the pumpkin purée, then add the whole milk and mix just until a soft dough comes together.
- 05
Turn the dough onto a lightly floured surface, pat it out gently, and cut into rounds.
- 06
Bake until the scones are well risen and lightly golden. Serve warm.
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