Japanese Halloween Pumpkin scones
- Kurumi Hayter
- Apr 4, 2021
- 2 min read
Updated: Jan 14

Younger Japanese (and not a few older ones) love Halloween. Millions of people strut their spooky stuff in Tokyo, Osaka and other cities in Japan on Halloween night - if you're ever in Japan over Halloween, you have to go and take a look - you'll never have seen anything like it!
On a related note, I've been using some of my home grown Japanese kabocha pumpkins on perfecting a pumpkin scone recipe - if you've never tried pumpkin scones, I think you're in for a pleasant surprise - using pumpkin makes the scone soft, moist and sweet. Serve them up with some whipped cream and jam and you'll send away any "trick or treater" with a big smile on their face!
If you want to get cooking, you can find the written recipe as below and the Youtube video tutorial by clicking Pumpkin Kabocha Scones.
Happy Halloween! Kurumi XXXX.
Ingredients: makes 12 scones
300g japanese kabocha / pumpkin
230g self raising flour
1 tsp baking powder
55g salted butter
1/2 tbsp ground cinnamon
50g sugar
1 egg
4 tbsp yoghourt
1 tbsp milk
some butter or oil for oiling a baking tray
a little milk for grazing
a little flour for dusting
a small round cutter
how to:
deseed and cut the pumpkin into wedges with the skin on
put the pumpkin in a bowl and cover it with cling film
pierce once and microwave for 5 mins at 600W
remove the skin from the kabocha & mash well with a fork in the bowl
mix the flour & baking powder in a bowl
rub the butter into the flour with your fingers
add the cinnamon, sugar & pumpkin and mix well with a fork
until the mixture resembles breadcrumbs
add the beaten egg & yoghurt and mix well
then add the milk and mix again
heat your over to 180 C / 350 F
dust a rolling surface with a little of the flour
shape the dough into a 3cm thick roundel, then using a small cutter, cut out 12 scones
oil or butter a baking try,
place the scones on the tray and brush a little milk on the top
bake the scones for 15-17 mins
serve with clotted cream and jam (optional)


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