Pumpkin Scones!

Submitted by Ashley Hage

Pumpkin Scones!

3 from 2 votes
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours


  • 60g butter
  • 1/4 cup(55g) caster sugar
  • 1 egg yolk
  • 1 cup cooked (440g) mashed pumpkin
  • 2 1/2 cups(375g) self-raising flour (may need extra)
  • Pinch of salt


  • Mix butter, sugar and egg yolk together then mix mashed pumpkin in, once mixed add flour (I did a cup at a time and needed a bit extra) then add a pinch of salt mix together then on a floured surface kneed until all combined.
  • Push out and cut out 2cm thick place in slow cooker with baking paper underneath and place tea towel under lid and cook on high for an hour and a half.
  • Submitted Ashley Hage

5 thoughts on “Pumpkin Scones!”

  1. 3 stars
    Made these today as I had leftover roast pumpkin. Were ready after 1hr (the recipe made 8 medium-ish ones). They were a bit on the dry/crumbly side, so would suggest using a bit of milk/water. Pumpkin taste was faintly there.

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