Go Back
Cheesy Pumpkin Scones

Cheesy Pumpkin Scones

Course Afternoon tea, Lunch
Keyword afternoon tea, easy, scones
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 6cm cutter


  • 160 g pumpkin purée
  • 225 g self-raising flour sifted plus extra for dusting
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp mustard powder
  • 55 g chilled butter cut into small cubes
  • 100 g Devonshire Red or Red Leicester cheese grated
  • 60 ml milk


  • Preheat your oven to 220C
  • Place sifted flour, salt, baking powder and mustard powder into a large bowl. Add the butter and rub together with your fingers until you have the texture of breadcrumbs.
  • Add 2/3 of the grated cheese to the mixture.
  • Add the pumpkin purée and milk mix together quickly using a knife. Try not to overwork the dough.
  • Tip onto a floured surface and quickly bring together into a disc shape about 2.5cm deep.
  • Using a 6cm cutter cut out 4 scones. Bring the remaining mixture together and cut out two more. Don't twist the cutter as your scones won't rise.
  • Brush the top of each scone with a little milk and top with the rest of the grated cheese.
  • Place the 6 scones on a baking sheet evenly spaced snd cook in your preheated oven for 12-15 minutes. Make sure they are booked through by tapping the bottom. They should sound hollow.
  • Enjoy straight from the oven spread with butter, topped with more cheese and a dollop of chutney! Best served straight away although will keep in a Tupperware for a day or two.