Serves: 8

Per serve: 790kJ | 5g protein | 5g fat | 33g carbs | 2g fibre



  • 300g pumpkin, peeled

  • 2 cups self-raising flour

  • 1 tbsp caster sugar

  • Pinch of salt

  • ½ tsp ground nutmeg

  • ½ tsp ground cinnamon

  • 60g butter, chilled, chopped

  • ½ cup buttermilk + extra for brushing 

Spiced Glaze

  • 1 cup icing sugar

  • ¼ tsp ground cinnamon

  • ¼ tsp ground ginger

  • ¼ tsp ground cloves

  • Pinch of nutmeg

  • 2 tbsp milk

  • ¼ cup pistachio nuts, finely chopped



  1. Preheat oven to 200 fan-forced

  2. Roughly chop the pumpkin and place on a lined baking tray. Lightly coat with olive oil. Bake in the oven for 40-45 minutes until cooked through and caramelised.

  3. In a small bowl mash the roasted pumpkin well. Set aside to cool.

  4. Sift the flour, nutmeg, cinnamon, caster sugar, and salt into a large bowl. Add the butter and using your fingertips, rub the butter into the flour mixture until it resembles fine breadcrumbs.

  5. Make a well in the centre of the mixture. Add the buttermilk and pumpkin. Using a flat-bladed knife, stir until it forms a sticky dough. Turn onto a lightly floured surface and knead gently until smooth and combined.

  6. Shape into a circle and, using a floured knife or pizza cutter, cut into eight triangles.

  7. Place scones, just touching, on a lined baking tray. Brush with buttermilk. Bake in the preheated oven for 15-17 minutes or until golden and hollow when tapped on top. Set aside the cool completely.

Spiced Glaze

  1. Sift the icing sugar, nutmeg, cinnamon, ginger, cloves and nutmeg into a bowl. Add the milk and whisk until smooth. If the glaze is to thick, add more milk as needed. Set aside for a few minutes to thicken slightly.

  2. Pour the glaze into a ziplock bag and cut the corner off. Drizzle the glaze over the scones and sprinkle over the pistachio nuts.

  3. Allow the glaze to set before serving.

© 2016 by Georgina Mae Hansford. All rights reserved. ABN 94 321 829 701

Brisbane, Australia  |  georgie.hansford@hotmail.com

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