Cheesy Pumpkin Scones

These Cheesy Pumpkin Scones have buttery flakey layers infused with grated cheese and smooth pumpkin. The combination of a crisp crust and fluffy middle makes each mouthful as delicious as the next. Sprinkled with pumpkin seeds and served warm with a spread of butter, these pumpkin scones are perfect for breakfast or afternoon tea. 

What Makes A Good Savoury Scone?

Savoury scones are a great way to enjoy scones without all the sweetness you would typical find in scones. It’s easy to make fantastic scones at home and this recipe shares just how to achieve that. A good scone should have a rough dough, puff up in the oven and hold their height and shape after baking. They should also have distinctive layers you can see after baking. There will be pockets of butter throughout which helps create those beautiful layers, similar to puff pastry. These pumpkin scones are all of these things but with added flavour from the cheese and pumpkin. 

For this recipe, you’ll be steaming and mashing fresh pumpkin, no canned pumpkin here. I guess you can opt for canned mashed pumpkin if you do not have fresh on hand or if it’s not in season where you live. If this is the case for you, I welcome you to go ahead and use your favourite go-to canned mashed pumpkin! 

Key Ingredients

Mashed pumpkin which you will steam then mash. 

Plain all purpose flour as the foundation to your scone dough. 

Baking powder acts as the leavening agent and helps your scones rise in the oven. 

Salt to enhance the other flavourful ingredients.

Unsalted butter to create those glorious flaky layers and provide rich flavour to the scones. 

Grated cheddar cheese as another one of the main flavours, so delicious! 

Milk of choice, I use almond milk and you can use either regular full cream, skim or your favourite plant based milk, Milk helps bring the above ingredients together into a dough. 

Pumpkin/Pepitas Seeds to sprinkle on top of each scone before baking. 

How To Make These Cheesy Pumpkin Scones

Mashed Pumpkin 

• Prepare pumpkin and cut into smaller chunks. Place in a steamer over simmering water and steam for 15 minutes until tender enough to mash. Remove from pot and into a mixing bowl. Mash with a potato masher or fork. Set aside to cool before using. 

Scones

• First pre-heat your oven to 200ºC (400ºF). Line a baking tray with baking/parchment paper and set it aside. 

• In a large mixing bowl add your flour, baking powder and salt. Then add the chilled cubed butter and rub into the flour using your hands or a pastry cutter until it resembles a coarse crumb. 

• Stir through the grated cheese. Make a well in the centre and pour in the cooled mashed pumpkin and milk. Take a wooden spoon or spatula to gently mix it altogether until everything is incorporated. It will be a rough soft dough and please be sure not to over-mix. You will continue to bring your dough together in the next step. 

• Lightly flour your bench top or board and then transfer your dough onto that floured surface. Begin to lightly knead your dough to bring any loose bits together. The dough is not meant to be completely smooth so it’s ok if there are still some small pockets of flour remaining. Ensure not to over-knead your dough either at this point as it will result in tough scones when you’re finished baking them. 

• Pat your dough out to form a thick disc which measures approximately 2cm-3cm (1 inch) in height. Now using a large knife, cut in half and then half the other way so you end up with 4 equal quarters. Now cut each of those into half again to create 8 triangles. Refer to images for a visual. Transfer your dough onto the lined tray. 

• Keep scones touching, no need to move them apart. Brush the tops of each scone with a layer of milk. Sprinkle each with pumpkin seeds. 

• Transfer your scones to the oven to bake for 20-25 minutes until tops are lightly golden. Remove from the oven once ready and allow them to cool on the pan for 10 minutes. Transfer to a wire rack to cool completely or serve your scones warm with a spread of butter if desired. Enjoy! 

• Store your scones in an airtight container, in the pantry, for 3-4 days. These scones are best consumed when they’re freshly baked! Or warm scones up over the next few days to freshen them up. 

Recipe Tips & Substitutions

• You can use any sort of pumpkin you have on hand. I used butternut pumpkin for this batch of scones. What pumpkin is in season for you, I suggest that. If you cannot get your hands on fresh pumpkin or if it isn’t in season where you live, try using canned mashed pumpkin. 

• For the cheddar cheese, I specifically used Cracker Barrel Extra Sharp Cheddar Block which I grated. You can try using tasty cheese or use your favourite cheese you always use, a block or already grated. 

• Use the type of milk you have in your fridge and always use, I used almond milk and you can also use regular dairy milk. 

• When forming your dough, it’s ok to knead it to bring it together but be sure not to over do it. Scone dough is not meant to be smooth and elastic, it’s meant to look rustic. Overworking scone dough will result in tough dense scones. 

Looking for more scone or pumpkin recipes? Here are some favourites:

Raspberry & White Chocolate Scones 

Cheese and Chive Scones

Pumpkin Seed & Apricot Chocolate Slice

Pumpkin & Cherry Tomato Risotto

If you make this recipe please be sure to let me know how you go in the comments below and tag me on Instagram with your delicious photos & video! 

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