Pumpkin Scones
Tender, golden scones with a hint of sweet pumpkin, best split warm and piled with jam and whipped cream.
- Time45 min
- LevelEasy
- Costabout £0.29 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Steam or boil the squash for 12 minutes until very soft. Drain well, mash smooth and cool completely.
12 min - 2
Heat the oven to 220°C (200°C fan). Dust a baking tray with flour.
- 3
Beat the butter and sugar in a bowl, then mix in the egg and 200 g of the cold mash.
- 4
Stir in the flour, salt and enough milk to make a soft, slightly sticky dough. Do not overwork it.
- 5
Pat out on a floured surface to 3 cm thick. Cut out rounds with a 6 cm cutter, rerolling the scraps once, and set them close together on the tray. Brush the tops with milk.
- 6
Bake for 14 to 16 minutes until risen and golden. Cool under a clean tea towel for 10 minutes.
15 min - 7
Whip the cream to soft peaks. Split the warm scones and fill with jam and cream.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.