Alan’s pumpkin scones

by Ed Halmagyi


  • ¼ cup unsalted butter
  • ¼ cup caster sugar
  • ½ cup cooked pumpkin, mashed
  • 1 egg
  • 2½ cups self-raising flour
  • ½ tsp fine salt
  • ½ cup milk


1 Preheat oven to 210°C. Combine the butter and sugar in a bowl and beat to combine, then continue beating until pale and creamy. Mix in the pumpkin and egg.
2 Sift in the flour and salt, then mix gently, adding the milk a little at a time until a dough forms. Knead gently, then roll out to 2cm thick. Cut with a 6cm cutter and arrange on lined oven trays. Bake for 15 minutes, until golden.

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