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Savoury pumpkin 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.
Meal Type Afternoon tea, Lunch, Picnic, Snacks
Cuisine Australian-Inspired
Keyword Savoury pumpkin scones, Vegetarian
Total Time 35 minutes
Servings 6 Scones
Author Veg Coast Cook

Ingredients

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

Instructions

  1. Preheat oven to 200°C fan. Line a large baking tray with greaseproof paper.
  2. 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).

  3. 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.
  4. 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.
  5. 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.

  6. To serve: cut a scone in half, spread some butter over both halves and top with some of the quick capsicum & chilli relish.

Recipe Notes

*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.