Pumpkin scones

Pumpkin scones

My parents tell me they are not lovers of pumpkin. However I beg to differ.

When they serve food at temple, they eat the pumpkin, when we have prayer services at home, they serve and eat pumpkin. But and this is a big BUT when I make it, they don’t want to touch it and I mean I am using my grans recipe, not one of google.

When I mentioned that I was making scones and my mother saw the pumpkin cubes, swimming in the dish, she told me, not funny tasting scones please. Just make those sprite scones that you used to make. Again I have given up explaining that if I have a food blog, we can’t eat the same food over and over again, we have to eat new things, otherwise what am I going to be blogging about???

The original recipe said to add milk,  but I found that the scones was moist enough due to the steamed pumpkin.

For my own little twist, I topped the scones with pumpkin seeds so that people wouldn’t see yellow looking scones and wonder what type of scone it was, they would know from the pumpkin seed topping that it was a pumpkin scone. I am also shocked that I even had a jar of pumpkin seeds in my pantry to begin with. Hope they weren’t passed their expiry date.

The scones were a hit. My mother was surprised that they tasted delicious, I am not actually sure what she thought they would taste like. My brother devoured 2 at one sitting, of course he demanded that the pumpkin seeds be taken off before he ate them. It was difficult trying to get a scone past him, he just heard the container being opened and he was there silently staring at you and waiting to see what you were doing in his scone stash.


  • 4 x cups cake flour.
  • 1 x cup castor sugar
  • ¼ x tsp salt.
  • 42g x butter.
  • 1 x tbsp. baking powder.
  • 1 x cup cooked pumpkin.


  • In a bowl, cream butter and sugar together till light and fluffy.
  • Add in the pumpkin and mix till well combined.
  • Add in the flour, salt and baking powder and knead till the dough comes together.
  • Turn out onto a floured surface and roll out to your desired thickness.
  • Using a cookie cutter cut our rounds.
  • Brush the tops with a little water and gently press in some pumpkin seeds.
  • Pop into a preheated oven and bake at 180 degrees for 15 – 20 minutes or until the bottoms are nice and golden brown.

Tell me what you think of this recipe