Pumpkin scones

Pumpkin scones
  • Serves icon Serves 8
  • Time icon Hands-on time 25 min, oven time 20-22 min, plus cooling

A brilliant recipe for halloween or a tasty way to use up seasonal pumpkin, give this autumnal scone recipe a go. Make sure to serve with plenty of butter!

Want more? Check out these 9 ways to use up leftover pumpkin.


  • 40g butter, plus extra for greasing
  • 200g pumpkin flesh, cut into small pieces
  • 225g self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • Handful grated Cheddar
  • Small handful chopped fresh coriander or flatleaf parsley leaves
  • 3-4 tbsp milk, plus extra for brushing


  1. Preheat the oven to 200°C/fan180°C/gas 6. Grease a baking sheet by rubbing with a little butter.
  2. Put the pumpkin pieces into a saucepan and just cover with water. Bring to the boil and simmer for 10 minutes until just tender. Drain and mash with a fork. Leave to cool.
  3. Sift the flour and baking powder into a big bowl. Add the butter. Using your fingertips, rub the butter into the flour until it looks like breadcrumbs.
  4. Use a table knife to mix the mashed pumpkin into the flour mixture. Add the cheese and herbs, then add just enough milk to make a dough.
  5. Sprinkle a little flour on a work surface and on your hands, then lightly knead the dough for 30 seconds.
  6. Form the dough into a ball, then lightly pat it out to about 3cm thick. Dip a round fluted cutter in a little flour and cut out scones. Put on the baking tray, spaced a little apart.
  7. Roll the spare bits of dough into a ball and flatten. Cut out the rest of the scones. Brush the tops with milk.
  8. Put the scones into the oven and bake for 10-12 minutes, until risen and golden. Cool on a wire rack.


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