Pumpkin Scones

Pumpkin Scones

A tasty way to use up the remainder of your pumpkin!

Prepare Ahead

Why not use butternut squash when pumpkin isn't available.


  1. 1

    Preheat the oven to 200°C/fan180°C/gas 6. Rub a little butter on a baking sheet to grease.

  2. 2

    Cut the pumpkin into pieces and put into a saucepan with enough water to cover.

  3. 3

    Bring to the boil and simmer for 10 minutes. Drain and mash with a fork then leave to cool.

  4. 4

    Put the flour and baking powder into a bowl. Add the butter and rub together until you get a breadcrumb like consistency.

  5. 5

    Add the pumpkin into the mixture, then add your cheese and herbs. Also add enough milk to make a dough.

  6. 6

    Sprinkle flour onto your work surface and knead the dough for 30 seconds.

  7. 7

    Form the dough into balls and cut out the scones with a rounded cutter. Roughly 3cm thick.

  8. 8

    Place on a baking tray, making sure they're spaced apart.

  9. 9

    Use the spare bits of dough to cut out the remainder of the scones and brush with milk.

  10. 10

    Bake the scones in the oven for around 12 minutes, until they're a golden colour. Then remove and cool.


  • 40g Butter
  • 200g Pumpkin Flesh, cut into small pieces (or butternut squash)
  • 225g Self-Raising Flour, plus extra for dusting
  • 1 tsp Baking Powder
  • 1 handful Grated Cheddar
  • 1 small handful Fresh Coriander
  • 4 tbsp Milk, plus extra for brushing

Serves 8

Total time required 45 mins

  • Preparation time: 25 mins
  • Cooking time: 20 mins