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About Niche Topics

Niche Topics (Food and Drinks) offers a large collection of delicious food and drink recipes to help you decide what to cook, whether it’s a family dinner, lunchbox for the kids, or entertaining friends at home. Each recipe promises a completely different taste experience, and all are really easy-to-make.


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Buttermilk Pumpkin Scones


By Kate Miller

For breakfast or brunch, these divinely fluffy soft pumpkin scones go perfect with a nice cup of hot coffee, or as dinner dessert with clotted cream.

This quick and easy pumpkin scone recipe contain buttermilk, instead of cream, and has no eggs. You'll get really light scones that make you drool and keep coming back for seconds; it's so good (if not better than Starbucks) that you should make 2 batches at once!

Pumpkin Scone Recipe

(makes about 12)

2 cups self raising flour
⅛ teaspoon salt
½ cup steamed pumpkin, warm and mashed
60 grams hard cold butter, cubed
¾  cup buttermilk


How to make pumpkin scones

1. Preheat your oven to 200˚C. Line a baking sheet.

2. Sift flour into a large bowl, and add salt.

3. Add butter and rub in with your fingertips until it resembles breadcrumbs.

4. Add mashed pumpkin. Stir well to mix thoroughly.

5. Add butter milk and stir with a fork, to form a soft dough. If it's too dry, add more 1-2 tablespoons milk until it's wet enough.


If the dough it's too wet, remove and sprinkle some flour on your work surface. Incorporate the flour into the dough and knead quickly. Your dough should be soft and not sticky.


6. Flatten with your palm. Using a cutter, cut out rounds. Place on baking sheet, but make sure they touch one another so that they help each other to rise in the hot oven.


7. Bake for about 10 minutes. The pumpkin scones should be crusty on the outside but soft inside when you break it into two with your fingers.

8. Serve pumpkin scones hot or warm. Enjoy with jam, cream or butter.




buttermilk pumpkin scones