Classic pumpkin scones

Pumpkin scones are a traditional Australian afternoon tea snack, and make a great alternative to the sweeter Devonshire tea scone with jam and cream. They’re just a little bit sweet, and are absolutely delicious served fresh and warm with plenty of real butter, and a hot cup of tea or coffee. 

They’re super quick and easy to make too, so next time you’re hosting afternoon tea, impress your friends by making classic pumpkin scones, without too much time or effort. 

Ingredients

• 60g butter
• 1/4 cup caster sugar
• 1 egg yolk
• 1 cup cooked mashed pumpkin
• 2 1/2 cups self-raising flour
• Salt
• Bicarb soda
• Milk, for glazing

Method

1. Preheat oven to 220C and line a baking tray with baking paper.

2. In a large mixing bowl, beat together butter, sugar, and egg yolk, then stir in mashed pumpkin. Add flour, bicarb soda, and salt and stir until just combined.

3. Kneed dough on a lightly floured surface and roll out until dough is around 2cm thick.

4. Cut out scones using a round cookie cutter, or a glass if you don’t have one, and place on baking tray. With a pastry brush, brush milk over the tops.

5. Bake for around 15 minutes or until golden brown. Serve warm with butter.