Pumpkin, Red Capsicum, Feta and Sage Scones

    45 minutes

    These savoury pumpkin scones are moist and tender and have a bread-like texture. They are a great lunch with a green salad.

    1 person made this

    Makes: 8 scones

    • 250g plain flour
    • 2 1/2 teaspoons baking powder
    • pinch salt
    • black pepper, to taste
    • 20g butter, cubed
    • 1 roasted red capsicum (homemade or jarred), diced
    • 40g feta, crumbled
    • 1 1/2 tablespoons fresh sage, finely chopped
    • 250g pureed pumpkin
    • 2 tablespoons milk

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 180 degrees C. Line a baking tray with baking paper.
    2. In a bowl, mix together flour, baking powder, salt and pepper. Rub in the butter.
    3. Add the roasted capsicum, feta and sage and stir well. In a measuring jug, mix together pumpkin puree and milk.
    4. Pour the pumpkin mix into the flour and gently mix just until the dough comes together. Do not overmix or scones will be tough.
    5. Place the dough on a floured surface and pat out to a circle 15mm thick. Cut into 8 wedges and transfer to the baking tray.
    6. Bake 22-25 minutes until firm on the outside but still soft inside. Let cool on a wire rack. These are best warm.

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    Reviews in English (1)


    I roasted my pumpkin, it was the last of last year's crop so quite dry and didn't need any draining. After scraping it off the skin I mashed it still with the brown bits on the outside for extra roasted flavour. Didn't have roasted peppers so used 1/2 red pepper cut into small cubes then microwaved them for 20 secs so they weren't raw. Because my pumpkin was dry I put in a couple of extra sploshes of milk. The recipe says 'better warm' but I'm on my second piece the day after, sliced through with some olive oil spread on - delicious  -  06 May 2015  (Review from Allrecipes UK & Ireland)