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Pumpkin scones

Servings: 12


  • 500 g self raising flour
  • 2 tsp baking powder
  • 125 g soft brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 100 g butter, cubed
  • 125 g grated fresh pumpkin
  • 1 tsp vanilla extract
  • 25 ml milk
  • 200 g condensed milk
  • 1 egg


  • Preheat oven at 190°C and line some baking trays with greaseproof paper.
  • Sift the flour, baking powder, sugar and spices in a mixing bowl.
    Add the butter and rub in until it resembles fine crumbs. Add the pumpkin and vanilla and mix briefly.
  • Pour the milk, condensed milk and egg in a jug and mix with a fork.
    Gradually pour the liquid into the dry ingredients, adding enough to draw all the mixture into a damp dough but not enough to make it sloppy and wet.
  • Turn out onto a lightly floured surface and roll out to about 4 cm thick.
    Stamp out using a 8 cm round cutter or a glass and place scones on a baking tray.
  • Bake for 18- 20 minutes until risen and springy to the touch. Transfer to a wire rack to cool slightly.
    Serve warm with maple syrup and whipped cream.