Tarragon and Pumpkin Scones

Tarragon and Pumpkin Scones

Quick look

  • prep 15 min    cook 20 min
  • serves 12


  • 2 cups (250 g) self-raising flour
  • ½ teaspoon salt
  • 3 tablespoons chilled butter
  • 1 cup (250 g) mashed cooked pumpkin, cold
  • 2 tablespoons finely chopped fresh tarragon leaves
  • ½ cup (60 g) freshly grated parmesan
  • 1 large egg
  • 2 tablespoons milk

    How to make it  35minutes

  • 1

    Preheat oven to 400ºF. Sift flour and salt into medium bowl; using fingertips, rub butter into flour until mixture resembles breadcrumbs.

  • 2

    Using a plastic spatula or wooden spoon, fold in remaining ingredients until combined. Turn out dough onto lightly floured surface; knead lightly until smooth.

  • 3

    Press or roll out dough evenly to about 2-cm thickness. Cut out scones, using 5-cm round cutter.

  • 4

    Place scones on tray lined with baking paper. Bake 18 to 20 minutes, or until scones look evenly browned and sound hollow when tapped. Turn scones onto wire rack to cool.

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