Pumpkin Patch Scones

Perfect with a pot of tea

Enjoy the afternoon by whipping up this easy to make, alternative recipe with the children.

Makes 10 scone | Preparation: 15 minutes | Cooking: 25 minutes | Suitable from 12 months


  • 200g self-raising flour
  • 60g packed brown sugar
  • 1 teaspoon baking powder
  • 40g butter
  • 200g pumpkin flesh cut into small pieces or tinned pumpkin
  • 3-4 tbsp buttermilk or milk with a teaspoon of lemon juice & stir
  • Optional extras: Savoury: 1 teaspoon paprika and 1 teaspoon dried mixed herbs plus 50g grated parmesan
  • Optional extras: Sweet: 1 teaspoon cinnamon & pinch of ground nutmeg (add cinnamon, nutmeg and a bit more flour)


  • Preheat the oven to 200°C/fan180°C/gas 6. Grease a baking sheet by rubbing with a little butter, or lining with baking parchment.
  • If using raw pumpkin, put the pumpkin pieces into a saucepan and just cover with water. Bring to the boil and simmer for 10 minutes until just tender. Drain and mash with a fork. Leave to cool.
  • In a large bowl, combine the flour, brown sugar, baking powder and dried herbs and spices you are using.
  • Cut in the butter and mix with the tips of your fingers until the mixture resembles coarse crumbs.
  • 3. Combine either the pumpkin from the tin, or the cooked pumpkin and the buttermilk; stir into crumb mixture just until moistened.
  • Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet.
  • Bake for 18-22 minutes or until golden brown. Serve warm.