Pumpkin Cheese Scones

Pumpkin Cheese Scones

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Pumpkin Cheese Scones

Our tasty Pumpkin Cheese Scone recipe is easy to make, and a crowd-pleaser. Sure to become a family favourite, it’s tried and tested on children at our Centres, and they all agree – it’s a winner!

This recipe was provided by our wonderful Cook Brett at Guardian Daw Park.

Serves 12 scones


  • 250g pumpkin, cooked, mashed, and cooled
  • 250g self-raising flour
  • 2 tsp baking powder
  • 60g cold butter
  • 60g grated cheese
  • Milk
  • Pinch of salt


  1. Preheat the oven to 180°C and line a baking tray with parchment paper.
  2. In a large bowl, sift the flour and baking powder, then add the salt.
  3. Add the cold butter to the flour mixture and rub it in until the mixture resembles breadcrumbs.
  4. Stir in the grated cheese.
  5. Add the mashed pumpkin and gently mix. If the mixture seems dry, add a little milk.
  6. Turn the dough out onto a floured surface and gently knead it until it comes together. Be careful not to overwork the dough.
  7. Press out the dough to about 1-inch thickness and cut out scones using a sharp knife or pastry cutter. You can cut them into squares or use a round cutter.
  8. Place the scones onto the prepared baking tray, brush the tops with a little milk, and bake for 15-20 minutes or until they are golden brown.
  9. Serve the scones with cream cheese and tomato chutney, if desired.

Tip! Once baked, you can either leave them uncovered for a crusty top or cover them with a tea towel for a softer texture. They also freeze well in a sealed container.

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