Savoury pumpkin scones
Brighten up your day by making golden scones
Savoury pumpkin scones are a beautiful golden colour from the mashed pumpkin, paprika and Red Leicester cheese that is in the dough.
Serve them with my quick capsicum & chilli relish for a vegetarian lunch that is packed full of flavour. These orange-coloured scones are also ideal for afternoon tea or for a picnic.
Quick to make and freezer-friendly, savoury pumpkin scones are a scrumptious snack.
Add mashed pumpkin and cheese to a scone dough to create light and fluffy scones. Sprinkle Red Leicester cheese and paprika over the scones before baking them to form a tasty melted cheese topping. Spread a scone with butter and some quick capsicum & chilli relish for an easy yet flavourful lunch.
Savoury rather than sweet
Here in Australia, you often see recipes for sweet pumpkin scones where sugar is added instead of cheese. Sweetened pumpkin scones are normally served with jam and cream.
My recipe makes savoury scones that you eat with butter and quick capsicum & chilli relish. The scones are savoury from the addition of cooked pumpkin and Red Leicester cheese. Quick capsicum & chilli relish is made from fried onion, chilli and red capsicum that is cooked with balsamic vinegar. The relish is sweet, spicy and crunchy – which goes well with the softness of the scones.
You should make savoury pumpkin scones because they are:
- Soft and fluffy savoury treats that taste delicious.
- Freezer-friendly – bake and cool the scones before putting them in the freezer.
- Budget-friendly – store-cupboard ingredients and inexpensive pumpkin are all that you need to make these scones.
- Seasonal – pumpkin is now in season (winter).
- Quick and easy – takes less than 35 minutes to make the scones & the relish.
Savoury pumpkin scones and capsicum & chilli relish’s main ingredients:
- Self-raising flour
- Red Leicester cheese
Quick capsicum & chilli relish:
- Red chilli
- Red capsicum
- Balsamic vinegar
Tips for busy cooks
Use whichever type of pumpkin that you prefer. I use Australian-grown Japanese pumpkin but butternut pumpkin would also work well.
To save even more time, you could use pre-prepared, microwavable pumpkin (that comes in a microwavable pouch) instead of preparing fresh pumpkin.
You can use a vegetarian cheddar cheese if Red Leicester is unavailable.
Use a store-bought savoury relish (like caramelised onions or a tomato chutney) if you don’t have time to make your own.
If you prefer, you can use margarine instead or butter to make the scones.
- Afternoon tea – enjoy one of these scones with a cup of tea.
- Savoury snack – top the scone halves with butter and relish for a tasty snack.
- Light lunch – serve savoury pumpkin scones with relish and a salad.
A colourful lunch
Savoury pumpkin scones with quick capsicum & chilli relish are delicious to eat for lunch, afternoon tea or as a snack.
The scones are an appetising orange colour and the relish has pretty red & purple tones. Not only do these scones & relish look appealing, they taste great too.
Which type of pumpkin did you use in this scone recipe?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Got leftover pumpkin? Try this recipe next: vegan risotto cakes with pumpkin sauce
Savoury pumpkin scones
- 225 g self-raising flour sifted (plus extra for flouring)
- ½ tsp baking powder
- 1 tsp paprika (plus extra for topping)
- 60 g butter cut into small cubes
- 40 g Red Leicester cheese vegetarian, (reserve 30g for topping)
- 160 g pumpkin cooked & mashed *see Recipe Notes
- 20 ml milk
Quick capsicum & chilli relish
- 1 tsp extra virgin olive oil
- 80 g onion (approx. 1 small), peeled & finely chopped
- 1 garlic clove peeled and crushed
- 1 red chilli deseeded & finely chopped
- 200 g red capsicum (approx. 1 medium), deseeded & finely chopped
- Salt and pepper
- 2 tbsp balsamic vinegar
- 1 tbsp water
Preheat oven to 200°C fan. Line a large baking tray with greaseproof paper.
To make the scones: put flour, baking powder and paprika into a large mixing bowl. Add butter and incorporate it into the flour using your fingertips until the mixture resembles breadcrumbs. Add 10g of Red Leicester cheese and the mashed pumpkin & mix into the flour/butter. Gradually add in some milk and knead the scone mixture until it comes together (you may not need to use all of the milk).
Tip the scone dough out onto a floured surface and, using a rolling pin, roll the dough out until it is 2cm thick. Use a floured cutter or glass that is 6cm in diameter to cut out rounds of the dough. Place the scones on the lined baking tray. Keep forming the remaining dough back together and rolling it out so that you can cut out more scones.
When all of the scones are on the baking tray, top them with the remaining cheese and sprinkle them with some paprika. Bake the scones in the oven for 15 minutes. Remove from the oven and cool them on a wire rack.
While the scones are cooking, make the quick capsicum & chilli relish. Heat the oil in a small saucepan over a medium heat. Add the onion, garlic, chilli, capsicum, salt and pepper. Stir and fry for 5 minutes. Add the vinegar and water, stir, cover and cook for 5 minutes. Set relish aside to cool before serving.
To serve: cut a scone in half, spread some butter over both halves and top with some of the quick capsicum & chilli relish.
*Pumpkin - use approx. 300g raw pumpkin (peeled & seeds removed). Microwave pumpkin in a microwave-proof dish for 4 minutes. Mash the pumpkin with a potato masher, then drain it through a sieve to remove any excess water. Allow the pumpkin to cool before using it in the recipe. This should produce about 160-170g of mashed pumpkin.
Quick capsicum & chilli relish - makes approx. 190g of relish.