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Pumpkin, Cheese & Rosemary Scone

24 small scones


1 tbsp reduced salt butter or margarine, softened
1 egg, lightly beaten
1 cup cold mashed pumpkin
2 cups self-raising flour, sifted
½ cup cheese, grated
2 tsp of dried rosemary
Cream cheese, to serve


  1. Preheat oven to 180 degrees.
  2. Line a baking tray with baking paper.
  3. Beat the butter, egg and pumpkin until well combined.
  4. Stir in the sifted flour and then mix in the grated cheese and dried rosemary.
  5. Flatten dough onto a floured surface and use a cookie cutter to cut out the scones.
  6. Place scones onto tray 1cm apart and bake for 20 minutes or until scones are cooked and brown on top.
  7. Serve with cream cheese.

Prep Time: 30 minutes

Cook Time: 20 minutes

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