Pumpkin Scones

clock 10 minutes + 18 minutes bowl Serves 9


  • 3 cups self-raising flour, plus extra for dusting
  • 60 g butter salted, cubed
  • pinch of nutmeg
  • 1/4 tsp salt
  • 1 cup cheddar cheese, plus ¼ cup, grated
  • 2 Tbsp chopped parsley
  • 1 cup pumpkin, cooked and then mashed
  • 1/2 cup milk
  • butter, to serve
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  • 1. Preheat an oven to 200ºC (180ºC fan-forced). Lightly dust a baking tray with flour.

  • 2.Place the flour into a large bowl. Add the butter, nutmeg and salt, rubbing together to combine until it resembles breadcrumbs. Stir through the cheese and parsley.

  • 3.In a jug, whisk together the mashed pumpkin and milk. Pour into the centre of the dry ingredients combining to form the dough.

  • 4. Place onto a lightly floured bench kneading together. Roll the dough to a 2cm thickness and cut into nine circles using a cutter, roughly 4cm each in diameter. Place onto a baking tray and sprinkle with a little extra cheese. Place into the oven for 18 minutes until lightly golden. Cool on a wire rack.

  • 5. Serve with butter while warm.


  • Energy 1288Kj • Protein 10g • Total Fat 13g • Saturated Fat 8g • Carbohydrates 37g • Sugars 3g • Sodium 586mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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