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Savory Pumpkin Scones

Savory Pumpkin Scones — a scone recipe, 8 ingredients.

Scone

contains glutencontains dairycontains nuts

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 cups self-raising flour, sifted
  • ¼ cup skim milk powder
  • 2 spring onions, chopped
  • ¼ tsp ground nutmeg
  • ¾ cup cold cooked pumpkin
  • ½ cup buttermilk
  • ½ cup natural mineral water
  • Cottage cheese or butter, for serving (optional)
Make it lactose-friendly
  • ¼ cup skim milk powder → lactose-free milk, oat milk, or almond milk
  • ½ cup buttermilk → lactose-free milk + 1 tsp lemon juice per cup
  • Cottage cheese or butter, for serving (optional) → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Preheat oven to 220°C (430°F).
  2. Combine the flour, milk powder, onion and nutmeg.
  3. Fold in the pumpkin, buttermilk and mineral water to make the dough.
  4. Pat out the mixture onto a lightly floured board and roll out to a thickness of about ⅝ inch.
  5. Using a 2-inch scone cutter, press out 12 rounds.
  6. Place these on a lightly floured baking tray and bake at 220°C for 12–15 minutes or until golden.
  7. Serve with dollops of cottage cheese or butter.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0