Pumpkin Scones with Herb Butter

Pumpkin Scones with Herb Butter

Makes 18   Prep time: 15 minutes Cooking time: 25 minutes


For Scones:

½ cup (125mL) soda water

½ cup (125mL) thickened cream

3 cups (450g) self raising flour

½ tsp salt

½ cup (40g) grated parmesan cheese

1 cup (250g) mashed pumpkin (we used butternut)

1 tbsp milk

For herb butter:

125g butter, softened

1 tbsp finely chopped mixed herbs (parsley, dill, thyme)


Preheat oven to 220°C/200°C fan forced. Lightly grease a 23cm square cake pan.  

Combine soda water and cream in a jug; mix well. Sift flour and salt in a medium bowl; add parmesan cheese and make a well in the centre; pour in most of the soda water and cream and add pumpkin; using a blunt knife, mix until well combined, adding remaining soda water mixture if necessary. 

Turn dough out onto a lightly floured surface and knead until just smooth; pat out to approximately 2cm thickness. Using a round 5cm cutter, cut into 18 rounds.

Place rounds, just touching, in prepared pan; brush with milk; bake for 20-25 minutes or until golden.    

Meanwhile, to make Herb Butter, combine butter and herbs; mix well; serve with scones.

Richard Brogan
I'm Richard and I head up the MAGGI Kitchen in Sydney. We have a small team of dedicated culinary experts who lead the development of all our products as well as helping to create lots of recipes and articles to…... Read More
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