Buttermilk Pumpkin Scones

Buttermilk Pumpkin Scones


6 people made this

I love these simple pumpkin scones that are not dairy free, they use real butter, not margarine, and buttermilk.

Launa Northern Territory, Australia

Makes: 12 scones

  • 50g butter
  • 50g sugar
  • 1/2 cup cooked mashed pumpkin
  • 2 1/2 cups self raising flour
  • 1/2 cup buttermilk
  • 1 egg

Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

  1. Preheat an oven to 200 degrees C. Prepare a baking tray by dusting with flour.
  2. Cream the butter and sugar. Stir in the pumpkin and combine well. Add the egg and buttermilk.
  3. Sift the flour into the the wet mixture while combining into a soft dough.
  4. Place on a floured surface then roll to about 2cm thick then cut out the scones.
  5. Place the scones on a tray. Bake in the oven for 12 minutes.

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Reviews (1)


Very easy if you have left over pumpkin already in fridge. - 06 May 2014

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