celebrating 130 years 1884-2014

Pumpkin Scones

By Chelsea Sugar
Pumpkin Scones
12 servings
  • 3 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 15 mins
  • Serves

    60g Butter
    1 Tablespoon Chelsea Golden Syrup
    1 Cup cooked, mashed Pumpkin
    1 Egg
    1/2 Cup Milk
    2 1/2 Cups Self Raising Flour


    1 : Beat butter and Chelsea Golden Syrup together until creamy. Mix in the pumpkin, then add egg and milk.
    2 : Sift in the flour and knead lightly. Roll out on a floured board to about 2cm thickness. Cut into rounds.
    3 : Place on a greased baking tray and bake in an oven preheated to 200oC for about 15 mins.

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Average Rating
(3 reviews)

Easy and delicious. Great way to use some of the surplus pumpkin at this time of year.

Super easy and very tasty. Also nice to know you're getting extra veggies into the kids

Served with cream cheese and pesto filling.
Saved a few for later only to find my team had found them and eaten them!

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