Roast Pumpkin Scones

By Lizzie Kamenetzky From the book Great British Bake Off: Winter Kitchen
Roast Pumpkin Scones from The Great British Bake Off Winter Cookbook

The flavours of pumpkin and sage with a little hit of cheese are sublime together. These scones are best eaten warm, smothered in butter. Try them for breakfast or serve with soup.

For how many? Makes 8–9 scones


  • 200g pumpkin or squash flesh, cut into small pieces
  • a drizzle of olive oil
  • 225g self-raising flour, plus extra for dusting
  • 40g cold unsalted butter, diced, plus extra for greasing
  • 25g Cheddar cheese, grated
  • leaves from a sprig of fresh sage, finely chopped
  • freshly grated nutmeg
  • 60–100ml buttermilk
  • milk, for brushing
  • salt and black pepper



STEP 1 Heat the oven to 200°C/400°F/gas 6. Spread the pumpkin pieces in a roasting tray and drizzle with a little oil. Season with salt and pepper. Place in the heated oven and roast for 20–25 minutes until tender. Mash the pumpkin well in the roasting tray or a bowl, then leave to cool completely.

STEP 2 Grease a baking sheet with butter. Sift the flour and ½ teaspoon of salt into a bowl and add the butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Use a table knife to mix the mashed pumpkin into the flour mixture. Mix in the Cheddar, sage and a good grating of nutmeg, then add just enough of the buttermilk to bring together and make a soft dough.

STEP 3 Turn out onto a lightly floured worktop and knead briefly until smooth. Form the dough into a ball, then pat it out to about 3cm thickness. Stamp out scones with a 6cm fluted cutter, gathering up the trimmings and kneading them together to make more scones. Arrange on the greased baking sheet. Brush the top of the scones with milk.

STEP 4 Place in the heated oven and bake for about 12 minutes until risen and golden. Transfer to a wire rack to cool.

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