Pumpkin Scones

We absolutely love scones and these Pumpkin ones can be served as breakfast or as a snack. They taste amazing with a sweet and buttery flavour, and have some sneaky greens in there too.  


Pumpkin Scones     


  • 1 1/2 cup Self-raising Flour

  • 50g Butter

  • 100g Streamed Pumpkin (mashed)

  • 1/2 cup Cheddar cheese (grated)

  • 1/4 cup Frozen Spinach

  • 1/2 cup Milk (just under half a cup)

  • 1/2 tsp Salt (if using)


  1. Preheat your oven to 225°c and line a baking tray with baking paper.

  2. Sift the flour into a big bowl, then rub in the butter until you have a fine breadcrumb texture.

  3. Add the steamed pumpkin, cheese, spinach and salt, and mix it all together.

  4. Slowly add the milk and mix it together till you have a tacky dough. Don't worry if it's too wet, just add more flour in the next step.

  5. Generously flour a clean surface and dollop the dough on top. Gently roll it round till it's covered in flour and easier to work with.

  6. Pat the dough down to about 3cm and cut out round discs, then place the scones on your baking tray and bake for 20 minutes.

Store in the fridge for up to 3 days, and microwave for 20 seconds before eating.