About this recipe:A great way of making use of leftover pumpkin. These delicious scones are tender and quick and easy to make. For light and fluffy scones, try not to overhandle the dough.
15g butter, at room temperature
1/4 teaspoon salt
250g mashed pumpkin
250g self-raising flour, sifted
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Method Prep:15min › Cook:10min › Ready in:25min
Preheat oven to 220 C / Gas 7. Line a baking tray.
Beat together butter, sugar and salt. Add the egg, then pumpkin and stir in flour. Turn out onto a floured board.
This tends to be a sticky dough so flour your hands or rolling pin. Do not overwork this dough, press or roll out to a 3cm thickness. Cut using round pastry/cookie cutters and place onto prepared baking tray.
Bake in preheated oven for 10-15 minutes or until golden brown.
You can use mashed butternut squash instead of pumpkin.