Pumpkin scones

When I was younger, I used to make these scones all the time with my aunt. When I had some pumpkin leftover in the fridge, this was the perfect way to use it up and have a freshly baked Saturday arvo treat. This recipe is easy to make smaller or larger to suit the crowd you are feeding; divide all the ingredients by 3 to get a small recipe and then increase as you please.


1.5 cups cooked mashed pumpkin

1.5 cups flour

3 tablespoons sugar

3 tablespoons butter

3 tablespoons milk

To serve


Golden syrup


  1. Preheat oven to 180 degree
  2. Cook pumpkin until soft, drain and mash
  3. In a bowl whisk the flour and sugar together
  4. Using your fingertips rub the butter into the flour mixture until it resembles breadcrumbs
  5. Add milk and pumpkin and mix until combined
  6. Turn out mixture onto a floured surface and roll out until about 2 inches high
  7. Using a cookie cutter or a floured glass cut out round of the dough and place close to each other on a lined baking tray
  8. Bake in the oven for 12-15 minutes or until golden
  9. Serve warm with butter and golden syrup



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