Tuesday 11 November 2014

Pumpkin Scones

Pumpkin scones are a family favourite in my home.  Infact,  they have been a favourite for a very long time.  My grandpa loved to eat them too.  Although I didn't start making them until after he passed away,  I make them in honour of him.   I can just imagine him licking his finger to pick up the crumbs off his plate - just like he did with any food.

1 cup of cold, mashed and drained pumpkin
2 1/2 cups of self raising flour
1 egg
1 tablespoon of butter
1/2 cup of sugar

Cream the sugar and butter together.  Add the egg and mashed pumpkin and mix until combined.

Add the self raising flour and mix in with a dough hook or wooden spoon.

Turn onto a floured surface and lightly knead into a ball. 

Roll the dough out until it's about an inch high.

Cut with a round cookie cutter and place in a greased baking tin.

Bake for 15 -20 minutes at 200 degrees celcius

Serve with lashing of butter.


*  I use Jap pumpkin for flavour and price.

*  When pumpkin is on sale ( under $1 a kilo ) I buy a few whole pumpkins and store them on their sides in a dark cupboard.

*  Cook up a lot of pumpkin at a time. I use a vegetable steamer for the microwave.

*  Drain the pumpkin in the fridge for about 4 - 6 hours using a fine colander with a bowl underneath.

*  I freeze pumpkin in 1 cup measures for this recipe.  That way I have pumpkin on hand at any given time.

*  I use an electric mixer for this recipe.  I use the whisk beater for the wet ingredients then switch to the dough hook when I add the flour.

*  Scones can be frozen for at least a few months.

The finished product

Draining the cooked pumpkin

Pumpkin ready for freezing for future use.

Cutting the dough

Ready to bake

Pumpkin scones galore


  1. I have some pumpkin, I will give these a go to have with tea tonight.
    Another thing I do with cooked, drained pumpkin is make these pumpkin balls. You mix the cooked, mashed, drained, pumpkin with a cup of grated cheese and some breadcrumbs and roll into balls. Then roll in more breadcrumbs to coat and shallow fry in a pan. Serve with Satay sauce and lettuce. They are great - I got the recipe from a vegetarian cook book ages ago.
    Kind regards,
    Tania in Hawthorn

  2. Hi Wendy, i have never tried Pumpkin Scones but i do love pumpkin and normal scones so i'm going to give this a go. Once the pumpkin has been frozen and you take it out ready to use, do you find the pumpkin has retained/stored more water, since freezing and needs a bit of draining? Also, today i am diluting the Morning fresh Dishwashing liquid. Do i dilute by half or more? Also, i noticed on your menu plan that you dont include any Pork. Is this because it's expensive? Thanks, Maureen

    1. The pumpkin doesn't retain extra water after freezing.

      Try diluting the Morning Fresh by 1/3 then see how you go.

  3. Thanks Wendy for that great recipe- pumpkin scones are beautiful...Freezing cup portions of the pumpkin whne on special is a great idea...they look yummy.Rosie

  4. They look delicious, will have to try this recipe.
    I've never tried pumpkin scones.
    Have a great day .

  5. Hi Wendy! The pumpkin scones sound wonderful, my family loves pumpkin! Please tell me is the 200 degrees celcius? I'm in the US and need to know to convert. Thanks bunches! Love your blog and love your story, I watched it by clicking on your "media" label just last night. Thank you for opening your heart and life to teach others. Xxx

    1. Hi Colete. Yes it is 200 degrees celcius. I'll remember to put celcius for future recipes.

      Thankyou for your kind words. I just love inspiring people to live the good life.

      If you are interested, my family's story was on A Current Affair on 23rd June 2014. It's still on their website and I'm sure it's on youtube too. This story got so many Australians talking about living simply and wisely.

  6. Hi Wendy, do you individually wrap the scones before freezing? Thanks, Ange

    1. No, I just stack them neatly in a small freezer bag which holds 6.

    2. Thanks. I made the recipe yesterday & the scones were so yummy! I gave some to our neighbours who have kept us in a steady supply of lemons this season. Ange

    3. Thanks. I made the recipe yesterday & the scones were so yummy! I gave some to our neighbours who have kept us in a steady supply of lemons this season. Ange

  7. Hi Wendy. Probably a silly question but when you say cream butter and sugar, is it until light and fluffy like cakes or just until combined? Thanks in advance.

    1. Cream them until well combined. It doesn't need to be light and fluffy


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