These Savoury Pumpkin Scones are simple to prepare and make a great snack! It takes no time at all to prepare this Scone recipe and they can be ready to enjoy within 30 minutes. You can enjoy them on their own still warm for the oven and they are also delicious when slathered with a generous helping of butter. Both regular and Thermomix instructions included.
For a savoury snack, you really can’t go past these Cheese and Pumpkin Scones, and I know it’s a big call but they might just even be better than my traditional scone recipe – well almost 😉
I came up with the recipe when was setting out to make Pumpkin Scones recently and our two year old was asking/demanding cheese for a snack, which gave me the idea for Cheese and Pumpkin Scones (thanks!) and also let’s face it, you really can’t go wrong with cheese right?!
Why you will love this recipe:
- Quick to prepare – you can be enjoying these Pumpkin Scones within 30 minutes
- Hit of veggies – the kids won’t even know they are eating pumpkin!
- Budget friendly – you won’t need any fancy ingredients to make this recipe
- Lunchbox friendly – these scones can be made into smaller serves, perfect for the kids lunchbox!
- Freezer friendly – pop any leftovers into the freezer to enjoy.
Ingredients:
Please note you will find the full list of ingredients and method in the recipe card below.
- Pumpkin – you can use either steamed or roasted pumpkin for this recipe
- Parmesan Cheese – the parmesan cheese helps to give these Pumpkin scones a whole heap of extra flavour
- Self-raising flour – if you don’t have any self-raising flour, you can add 2 teaspoons of baking powder to plain flour.
How to Make Pumpkin Scones:
Step 1. Combine the self-raising flour, salt and nutmeg with the butter.
Step 2. Add the milk, sugar, grated cheese and cooked pumpkin before mixing until just combined.
Step 3. Transfer the mixture to a bench dusted with flour. Lightly need (adding extra flour if necessary) until dough forms.
Step 4. Dip a round cutter in flour and cut out the scones. Place onto a baking tray.
Step 5. Bake until golden and scones make a hollow sound when tapped.
Tips for Making this Recipe:
- If you mixture is too wet or dry, simply add a little extra self raising flour or milk.
- These Pumpkin Scones are just perfect when enjoyed warm with some butter smeared over the top of them.
- You will get around 9 scones from this recipe, however if you cut your scones smaller, you can get up to 12 individual scones. Just make sure you keep a close eye on them in the oven as they will not take as long to cook.
- Either steamed or roasted pumpkin can be used for this recipe.
- You will need approximately 300 grams of raw pumpkin for this recipe.
- To store, place in an air tight container and place in a cool, dry place.
- The cooked scones can be frozen for up to two months.
To ensure high scones every time, place the scones so that they are almost touching each other on your baking tray. This helps the scones to rise up rather than rising outwards.
Avoid using butter that is at room temperature when preparing your scones. Also make sure you are using self-raising flour and not plain flour when baking scones.
More Savoury Recipes you Might Enjoy:
- Pumpkin and Oat Muffins
- Spinach and Cheese Scrolls
- Mini Ham and Cheese Quiches
- Ham Cheese and Tomato Slice
- Easy Corn and Zucchini Fritters
- Broccoli and Cheese Balls
- Zucchini Slice Recipe| With Thermomix Instructions
- Cheese and Corn Muffins
- Easy Savoury Muffin Recipe
- Creamy Chicken Pies | Homemade Chicken Pie Recipe
Pumpkin Scones Recipe
Equipment
- Baking Tray
- 8cm round cutter
Ingredients
- 2 cups self raising flour 300 grams
- 1 tablespoon caster sugar
- 1 tsp salt
- 80 grams butter chilled
- ½ cup grated parmesan cheese 30 grams
- ½ cup milk 130 grams -plus a little extra to brush over the scones
- ½ teaspoon nutmeg
- ⅔ cup mashed pumpkin 300 grams
Instructions
- Preheat your oven to 230 degrees celsius (fan-forced) and line a baking tray with baking paper.
- Place the self raising flour, salt and nutmeg into a large bowl.
- Add the butter (which has been cut into cubes) and use your fingertips to rub it into mixture until it resembles breadcrumbs.
- Add the milk, sugar, grated parmesan cheese and mashed pumpkin and mix together with a butter knife.
- Turn the scone mixture onto a floured surface and knead lightly to bring it together into a dough.
- Use your hands to shape the scone mixture until it’s approximately 3cm thick and dip your cutter into a little flour and cut out the scones.
- Bring excess dough back together and cut out more scones until all of the mixture has been used.
- Place the scones into the baking tray so that they are almost touching and use a pastry brush to brush a little milk over the top of them.
- Place the scones into your preheated oven and bake for 12 -15 minutes or until risen and golden.
Thermomix Instructions
- Preheat your oven to 230 degrees celsius (fan-forced) and line a baking tray with baking paper.
- Place the parmesan cheese (which has been cut into 3cm pieces) into your Thermomix bowl and mix for 6 seconds, speed 8 to grate.
- Add the butter (which has been cut into cubes) and the self raising flour, nutmeg, salt, caster sugar and the self raising flour and mix for 10 seconds on speed 4 to combine.
- Add the milk and mashed pumpkin and mix for 40 seconds using the kneading function to bring the mixture together.
- Pour onto a floured surface (don’t worry it will be soft and sticky, you can add extra self raising flour if needed) and gently work the mixture into a rectangle which is approximately 3cm thick and then dip your cutter into a little flour and cut out the scones.
- Bring any excess dough back together and cut out more scones until all of the mixture has been used.
- Place the scones into the baking tray so that they are almost touching and use a pastry brush to brush a little milk over the top of them.
- Place the scones into your preheated oven and bake for 12 -15 minutes or until risen and golden.
Notes
- If you mixture is too wet or dry, simply add a little extra self raising flour or milk.
- These Pumpkin Scones are just perfect when enjoyed warm with some butter smeared over the top of them.
- You will get around 9 scones from this recipe, however if you cut your scones smaller, you can get up to 12 individual scones. Just make sure you keep a close eye on them in the oven as they will not take as long to cook.
- Either steamed or roasted pumpkin can be used for this recipe.
- You will need approximately 300 grams of raw pumpkin for this recipe.
- To store, place in an air tight container and place in a cool, dry place.
- The cooked scones can be frozen for up to two months.
Nutrition
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Jacinta
Just made these for my kids after having some left over pumpkin and no bread for school lunch tomorrow, absolutely amazing!
Lex
Made these this morning before work. So simple. I used some left over roast pumpkin and did the mix in the thermomix. The only thing I changed was used rosemary salt instead of normal salt. Just seconds of work and the end result was absolutely delicious!! Will have to make again as the girls from work devoured the lot!
Cath
Sensational!
I also used sodawater instead of milk.
I cooked my pumpkin this morning with some nutmeg and honey, drained and put into a strainer to cool. I was surprised to see how much liquid came away after mashing while on the heat.
I then served with cream cheese and fresh chives combined.
I’m told it’s a now go to lunch.
Thanks so much for the recipe!!!
Emjay
These are delicious. A hit with the whole fam.
Richard
These are great. I make them in the TM. I top with sour cream, spinach and grilled pancetta to make a killer brunch. One thing I change… I substitute 100ml of the milk with soda water. I find they are a bit fluffier this way. Thanks
Lauren Matheson
Thanks Richard, I’ll certainly try them with soda water next time 🙂
Jo@JoSimplyWill
We are enjoyed these right now with our morning tea Lauren. Thanks so much for the lovely recipe.
Lauren Matheson
Hi Jo, I’m so glad you enjoyed them 🙂
Tracey Hill
Not sure if I’m missing something but I can’t see where to add the pumpkin in the Thermomix version.
Lauren Matheson
My apologies Tracey, it’s added at step 3. I’ve just updated the instructions x
Tania
Step 4 is where you add the pumpkin.