top of page

Kabocha Scones

Prep Time:

20 Minutes

Cook Time:

25 Minutes


12 Servings



About the Recipe

I call this my halloween scone but honestly, they're great at any time. Still, kabocha (or squash, or pumpkin or whatever you call them!) are a seasonal autumn vegetable so Halloween seems a good time to make them - you can even recycle the gourd for your scary Halloween face! Made with pumpkin and yoghurt, these are soft, sweet and crumbly.


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


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)

bottom of page