Pumpkin Scones Recipe
These easy Cheese and Pumpkin Scones recipe makes a great morning or afternoon tea treat. Both regular and Thermomix instructions included.
Servings: 9 scones
Calories: 148kcal
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
Calories: 148kcal | Carbohydrates: 24g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 359mg | Potassium: 102mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1188IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 1mg