Pumpkin Scones

Pumpkin Scones

By Jennifer Richardson
0:10 To Prep
0:25 To Cook
24 Servings
Average Rating
Difficulty Easy

Family Favourite


  • 30g Soften Butter
  • 1/2 cup Castor sugar
  • 1 XL Beaten Egg
  • 1 Cup cooled Mashed Pumpkin
  • 3 Cups Self raising Flour
  • 1 tab Milk

Step 1

Beat the egg in the small silicone mixing bowl using the silicone whisk

Step 2

Cream the butter and sugar in the large silicone mixing bowl using the whisk or wooden spoon.

Step 3

Next fold in the cooled mashed pumpkin followed by the flour using the narrow silicone spatula or a knife.

Step 4

Add enough milk, to make a firm dough. Do not overwork the dough.

Step 5

Pat out onto a floured baking sheet to about 3cm thick and cut into rounds using a cutter and place close together in a WARMED Saute Pan.

Step 6

Or leave dough in the large mixing bowl and add some extra flour down beside the dough and using 2 spoons scoop a spoonful and roll in the flour and then place in the pan and repeat until all dough is used and the pan is covered.

Step 7

Place lid on, vent closed and cook on medium till the lid is touch hot. (approx 5 min) then turn heat down to a lower temperature and cook till the top of the scones are not sticky. (approx 15min)

Step 8

Next turn onto a plate and then slide back into the hot pan to brown the other side. Leave the lid off to keep the base of the scones from going soft. (approx 5/10 mins)

Step 9

Turn out onto a plate, break apart and serve hot with butter. Enjoy they are very light and fluffy.

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