I love a good scone. They are a great afternoon treat, and easy to whip up if friends pop over unexpectedly. We recently shared a great traditional scone recipe when we reviewed: Book review – Granny’s Kitchen Baking. In this post we share a pumpkin scone recipe. A great way to sneak in some extra vegetables into your diet and a great lunchbox snack.

Most scone recipes have little butter in them and almost no sugar, and can be whipped up in a jiffy. Here is a great scone recipe, which includes mashed pumpkin in it. This is a great lunch box or afterschool snack.

Peveline's pumpkin scone recipePumpkin scone recipe for lunch and lunchbox

Pumpkin and squash are great sources of vitamin A and contain potassium. Pumpkins are a member of the Cucurbita family which includes squash and cucumbers.

Did you know that the flowers of the pumpkin are actually edible? Did you know that pumpkins are 90 per cent water?

These pumpkin scones are light and fluffy and freeze really well.

Thank you to my friend Peveline for sharing this pumpkin scone recipe with me, which she got from her mother-in-law. Love those kinds of recipes. Do you have a favourite pumpkin recipe? Or what about a favourite scone recipe? We would love to hear from you.

For another pumpkin recipe why not try Donna Hay‘s Pumpkin and pancetta risotto.

Grab our lunchbox cookbook for more great lunchbox recipes:

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Mummy to three small boys

Peveline’s pumpkin scones
Prep time
Cook time
Total time
Serves: 12
  • 60 g softened butter
  • ¼ cup caster sugar
  • 1 egg
  • ½ cup of cooked mashed pumpkin
  • 2 ½ cups self raising flour
  • ½ tsp salt
  • ½ cup milk approx
  1. Preheat your oven to 220c.
  2. Cream butter and sugar. Then fold in the mashed pumpkin and egg. Then sift in flour and salt.
  3. Add enough milk to form a dough.
  4. Roll out the dough and cut with cookie cutter. Place scones on a tray, reasonably close together.
  5. Bake for approximately 15 minutes.
These are light and fluffy and freeze really well.
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