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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Vegetarian
  • Shellfish free
  • Seafood free

Try these autumnal pumpkin scones for a nostalgic baked treat. Made with fresh pumpkin and crystallised ginger, they’re fragrant, savoury and delicious.

  • Makes6
  • Cook time25 minutes
  • Prep time10 minutes, + 20 mins chilling & 10 mins cooling time
Pumpkin scones


  • 2 1/3 cups (350g) plain flour
  • 1/4 cup (55g) caster sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp sea salt flakes
  • 120g chilled unsalted butter, coarsely grated, frozen until firm
  • 1 1/2 cups (150g) coarsely grated Kent pumpkin
  • 1/4 cup (55g) finely chopped crystallised ginger
  • 3/4 cup (185ml) thickened cream, chilled, plus more for brushing

Nutritional information

Per Serve: Energy: 2128kJ/509 Cals (24%), Protein: 7g (14%), Fat: 26g (37%), Sat fat: 13g (54%), Carb: 61g (20%), Sugar: 18g (20%), Fibre: 3g (10%), Sodium: 466mg (20%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper. In a large bowl, mix flour, sugar, baking powder, bicarbonate of soda and salt until combined. Using fingertips, rub butter into flour mixture until butter is in smaller pieces. Mix in pumpkin and ginger. Add cream and gently stir just until a moist dough forms.
  2. Step 2

    Turn dough out onto lightly floured surface and gather together. Pat dough out to 16cm x 20cm rectangle. Cut dough into 6 pieces and arrange on prepared tray. Cover and refrigerate for 20 mins or until chilled.
  3. Step 3

    Brush tops of scones with cream and bake for 25 mins or until golden brown on both sides. Cool on tray for 10 mins. Serve warm or at room temperature.

Recipe tip

Use It up:
Leftover crystallised ginger can be added to spreads and preserves such as this mandarin and ginger marmalade. Leftover pumpkin can be used in other desserts like a spiced pumpkin cake.

Smart swap: You can use butternut pumpkin instead of Kent for this recipe. Butternut pumpkins are easy to cut and handle, making them great in recipes. 

Enjoy a taste of autumn with this recipe for pumpkin scones

Whether you’re celebrating the changing of the leaves or craving a baked snack, scones are a wonderful choice. They’re surprisingly easy to make and extremely versatile to serve. You can dress them up with cream and jam, fill them with fruit and chocolate, or take the savoury route and pack them full of veggies. 

Pumpkins evoke a specific flavour and we’re not talking about the palate. Pumpkins represent the harvest and are an emblem of abundance and new beginnings. As the universal symbol of autumn, they represent everything cosy, warm and gently spiced. These pumpkin ginger scones are all of the above made into fluffy little portions. 

How to make pumpkin scones from scratch using fresh pumpkin

The most basic pumpkin scones only call for two key ingredients: pumpkin soup and self-raising flour. Other simplified versions call for canned pumpkin or purée, and while those super easy pumpkin scones may fulfil the initial craving, scones with fresh pumpkin are texturally more satisfying, especially with added extras like crystallised ginger. 

We’ve made Kent pumpkin scones since this variety of pumpkin has a beautiful rich colour and sweet flavour. Also known as Jap pumpkins, they hold up well in baked goods like quiches and are also excellent roasting pumpkins. And, of course, they’re a go-to choice for a classic pumpkin soup as well. When choosing a whole pumpkin, go for one that feels solid all over and sounds hollow when tapped. A ripe pumpkin will have a woody stem if one is still attached. Avoid anything that has soft or sunken spots. For this recipe, there’s no need to peel your pumpkin. Simply slice into manageable pieces and use a box grater to shred, then discard the skin when you’ve grated all the flesh.

The secret to soft, moist pumpkin scones is to handle the dough as little as possible. The less you work the gluten, the softer your result will be. Since these are eggless pumpkin scones, it’s the job of the butter, pumpkin and cream to bind the dough together. A light touch is all that is needed to bring the wet and dry components together and shape them into rustic little rolls. It’s also important to keep your dairy products as cold as possible, which is why we’ve specified the butter and cream be chilled. This is what gives you the perfect flaky, crumbly texture when baked.

How to serve pumpkin scones for breakfast, brunch or afternoon tea

The perfect scone is crusty-golden on the outside and fluffy on the inside. For the most eye-catching result, serve your scones warm to enjoy those little tendrils of steam. In classic scone style, serve pumpkin scones with a generous slather of butter. You could also drizzle with maple syrup or honey for a sweet-and-savoury combo. For something a little more decadent with your afternoon cuppa, a touch of fresh cream goes down a treat.

To serve them as part of a meal, add them to a ploughman’s lunch with cheese, pickles, cold meats and fruits. Sawed in half, pumpkin scones make cute slider buns. Spread with pesto and pack with deli favourites like sundried tomatoes, marinated capsicum or zucchini, and slices of ham or salami.

Scones also make great lunch box fillers, particularly veggie versions like this pumpkin scones recipe. You can even get the kids involved in the making of these. Getting kids in the kitchen encourages participation, establishes healthy eating habits, and fosters a positive relationship with food. Get them to have a go at these pizza-style scones, too.


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