Spelt Pumpkin Scones

Last fortnight, I shared by Cheese & Chive Spelt Scones recipe, but by popular demand on my Instagram stories, I’m now doubling down on scones with my sweet pumpkin version.

My kids absolutely love these for afternoon tea or in their lunchboxes. I love that they get a little bit of extra veg in their day and it’s a great way to use up that random wedge of pumpkin hanging out in the fridge. In fact, if I find myself with some pumpkin and no plan to use it, I steam and freeze it in one cup portions ready to thaw and use in this exact recipe.

We love these spread generously with butter, sometimes with a dash of honey or jam. They’re also lovely with some ricotta and a drizzle of honey. Or of course you can go the whole way with jam and cream if you like.

Spelt Pumpkin Scones

Print Recipe
These are a big favourite in our house, these are quick to whip up for an afternoon tea treat and are great in lunchboxes the next day too. A great way to use up leftover mashed pumpkin.
Course lunch, Snacks
Keyword baking, pumpkin, Scones
Prep Time 10 minutes
Cook Time 15 minutes
Servings 10 scones


  • 1 cup wholemeal spelt flour
  • 1 cup white spelt flour
  • 2 tsp baking powder
  • 1 tsp mixed spice (or use some cinnamon and nutmeg)
  • pinch of salt
  • 30 g cold butter chopped
  • ¼ cup rapadura sugar
  • 1 cup cold mashed pumpkin
  • 1 egg beaten


  • Preheat oven to 200C.
  • Sift flour, baking powder, spice and salt in a mixing bowl.
  • Rub in butter with fingertips.
  • Stir through sugar.
  • Make a well in the centre and add in egg and pumpkin.
  • Mix quickly and lightly with a butter knife until the mixture comes together.
  • Turn mixture onto a floured bench and gently flatten into a 2 cm high round, using floured hands.
  • Cut – using a scone cutter dipped in flour or a floured knife – into 9 or 10 scones.
  • Place scones on a lined tray and bake for approximately 15 minutes, or until risen, golden and cooked through.
  • Enjoy warm from the oven with butter and jam or honey.


  • Depending on how much liquid your pumpkin contained, you may find you need to add a dash of milk to bring the mixture together. Alternatively, you may need a little extra flour if the mixture is too sticky.
  • Mashed sweet potato can be used instead of pumpkin (although you may find the mixture a little drier and will need to add a dash of milk.
  • You can use all white spelt flour for these rather than using half wholemeal.

Leave a Reply