Easy pumpkin scones

Easy pumpkin scones




  • 1 tbsp butter/margarine (use soy margarine if you have a dairy intolerance)
  • half a cup sugar
  • half a tsp mixed spice
  • 1 egg
  • 1 cup cold mashed pumpkin
  • 2 cups self-raising flour


Preheat oven to 225C.

In a bowl, combine butter and sugar with eclectic beater.

Add egg, spice and pumpkin and beat until well combined.

With a spatula, stir through the flour, and turn out on bench. Combine with your hands and flatten the dough out until you get to 1 inch thickness – add more flour if you need to.

Flour a cup/mould rim with flour before cutting each out.

Place on greased tray with 1cm space around each scone and bake for 10-20 minutes depending on the size of your scone. When cooked, they should be brown on top.

These freeze and reheat well. Serve warm with butter



  • Next time you are chopping up your pumpkin for pumpkin soup, baked dinner or mash, cut up a bit more and steam or boil a cups’ worth to make these Pumpkin scones.
  • I actually do 2 cups’ worth because this recipe is so easy and so yummy you’ll be making another batch before you’ve finished your first!
  • This is also a good recipe with those with a dairy intolerance.
  • This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.


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