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Your email address will not be published.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:  

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: