Main Ingredients

3 tablespoons kefir ( fermented cow’s milk yogurt or coconut yogurt)

1/2 cup pureed butternut pumpkin

1/2 tsp ground cinnamon

1/2 cup sugar

6 tablespoons butter

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1 pinch salt

1 1/2 cups Gf self raising flour

1/2 cup buckwheat flour

1/2 tsp baking powder

1 medium egg

2 tablespoons milk ( I used almond milk)

Toppings of your choice- jam + cream/ coconut yogurt or butter

Pumpkin Scones (GF)

  • Preparation: 15 minutes
  • Cooking: 14 minutes at 190c
  • Serves Many


  1. Preheat oven to 190c. Line a baking tray with baking paper
  2. Place diced peeled pumpkin into steamer until soft and mash till smooth
  3. Sift flours, salt, spices and baking powder and combine all dry ingredients in a bowl
  4. Grate butter with a cheese grater and then rub through dry ingredients using clean hands until there are no lumps
  5. Mix the egg, yogurt and pumpkin  in a separate bowl
  6. Pour wet ingredients into the dry ingredients and mix thoroughly into a sticky dough
  7. Lightly flour a smooth surface such as a chopping board
  8. Place dough on the floured board and press with your hands (or floured rolling pin) into a large inch thick circle
  9. Press the edge of a small cup into the dough to make small circles of dough
  10. Place onto baking sheet
  11. Lightly cover scones with milk using a pastry brush
  12. Place in the oven for 14 minutes or until golden brown
  13. Cut in half and top with jam and cream/coconut yogurt or plain butter


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