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Savoury Pumpkin Scones

These scones came about as an experiment to use up some leftover roast pumpkin, and I was really pleased at how well they turned out! Although they're a savoury scone, roasting the pumpkin brings out the sweetness so they'll probably work as a sweet scone as well.

six pumpkin scones on a baking tray

You'll Need:

1 cup cooked pumpkin

1 medium egg

¼ cup olive oil

1½ cups wholemeal flour

1½ teaspoons baking powder

¼ teaspoon salt


Preheat oven to 200°C.

Mash pumpkin in a bowl, then whisk in egg and olive oil.

Sift in flour, baking powder and salt, then fold into liquid ingredients.

Turn mixture out onto a floured bench or board and roll out to around 2cm thick.

Cut or form into rounds, and arrange onto a lined baking tray.

Bake for 10-15 minutes, until starting to turn golden brown.

Makes about 6 scones


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