Pumpkin and Ginger Scones

These quick and easy savoury scones feature pumpkin, ginger, and a hint of curry. They are absolutely wonderful on a cold winters day.

Pumpkin and Ginger Scones
Serves: 24
  • 3 cups all-purpose flour
  • ¾ tablespoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup chopped crystallised ginger
  • ½ teaspoon curry powder
  • ¼ teaspoon turmeric (optional, for colour)
  • 3¾ tablespoons sugar
  • 115g cold butter, cut into eight pieces
  • ½ cup pumpkin puree
  • 1 cup buttermilk
  1. In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, curry, turmeric and sugar. Cut in the butter with a pastry blender, your fingers, or with an electric mixer, until the mixture resembles coarse crumbs.
  2. In a separate bowl, whisk together the pumpkin and buttermilk until smooth. Add this to the dry ingredients, stirring till just combined.
  3. Turn the dough out onto a lightly floured work surface, and pat or roll it into a 25 cm circle about 2 cm thick. Cut into wedges (about 5cm across at the wide end), and transfer them to a lightly greased baking sheet, leaving about 2 cm between each scone. (You can make smaller wedges or even square scones - just re-knead and cut as desired - do not over-knead them though)
  4. Bake the scones in a preheated 220°C oven for 20 minutes, or until golden brown. Remove them from the oven, and serve them warm, or at room temperature.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.