Healthy Pumpkin Scones

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 scones


  • 1 cup Roasted Pumpkin Mashed (see notes)
  • 2 cups Wholemeal Flour
  • 1/2 cup Sultanas
  • 1 tsp Cinnamon
  • pinch Salt
  • 2 tsp Baking Powder
  • 60 grams Butter Melted
  • 1 tbsp Rice Malt Syrup
  • 1 tsp Vanilla Essence
  • 1/2 cup Rolled Oats For rolling


  1. Preheat oven to 180C / 360F

  2. Mix together flour, cinnamon, baking powder, salt and sultanas in a large bowl

  3. In a seperate bowl, combine mashed roasted pumpkin, rice malt syrup, vanilla essence and butter and combine.

  4. Add wet ingredients with dry ingredients and combine together with your fingers until a dough forms

  5. Scatter some rolled oats onto a clean counter or cutting board, and place your dough on top.  Flatten the dough until about 5cm thick and scatter some rolled oats on top of the dough too

  6. Using a scone cutter (highly recommend) or the mouth of a small glass, cut into rounds and place on a baking tray 

  7. Bake for 20 minutes until cooked through and golden

  8. Cool on a rack for 5-10 minutes (if you can wait that long) and enjoy with some lashings of butter or plain if you prefer