Pumpkin and Ginger Scones

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Recipe Image




  • 2 cups flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup shredded coconut
  • 3/4 cup chopped dates
  • 1/2 cup chopped crystallised ginger
  • 1/2 cup pumpkin seeds
  • 75g butter, melted
  • 1 tbsp golden syrup, melted
  • 2/3 cup mashed pumpkin
  • 1 size 7 egg, whisked
  • milk


Preheat oven to 200 C. Combine all dry ingredients in a large bowl.
Mix together wet ingredients until well combined.
Make a well in the dry and mix in the wet ingredients adding enough milk to form a stiff dough.
Turn out onto a floured bench and lightly knead together and roll out.
Squeeze a little golden syrup over the top and sprinkle with extra shredded coconut.
Cut out sconesĀ  and place in a roasting dish (as in a meat roasting dish).
Bake for 12-15 minutes or until cooked.

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One thought on “Pumpkin and Ginger Scones

  1. I halved the recipe, using 1 egg only, which made 11 scones. They are very tasty, with ginger dominating. I felt they didn’t need anything added to them as a topping, not even butter.

    However, I feel it’s cake rather than scones and would make it as cake next time.