Roasted Pumpkin Scones


I love the taste of these Roasted Pumpkin scones & the colour just seems to brighten my day. These scones contain no added sugar & are gluten free, egg free, nut free & soy free.   

I use potato starch in most of the other scone recipes as it helps to keep the scones from being too dry. In this case the roasted pumpkin helps with the moistness & I have used maize starch to help "dry" out the mix.

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.


200 g Bakers' Magic Gluten free flour

30 g Maize starch

15 g Baking powder

1/2 tsp Salt*

160 g Sour cream

40 g Soda water

140 g Roasted pumpkin

Extra maize starch

Extra milk

* or slightly more according to taste

* You will need a total of 140 g roast pumpkin. Use ~200 g of uncooked pumpkin for roasting. I usually roast a lot of pumpkin (Jap) at one time & use the rest for other recipes (roasted pumpkin soup for starters).


Turn oven to 150 C.

Cut the pumpkin into large pieces, remove the seeds (leave the skin on) and place in a baking dish with enough water to cover the bottom of the dish.

Place in the oven & roast the pumpkin for ~ 3/4 to 1 hour.

Take out of the oven & allow to cool. 

Turn oven on to 200 C. Line a tray with baking paper. 


Place all ingredients into the TM bowl apart from the sour cream & soda water.

Mix for 5 secs on speed 8. The mixture should resemble biscuit crumbs.

Add sour cream & soda water to TM bowl.

Use a spatula to bring the flour mix off the sides of the wall of the bowl.

Mix for 7 secs on speed 4.

Stand Mixer 

Place all ingredients into the mixing bowl apart from the sour cream & soda water.

Mix until the mixture resembles biscuit crumbs.

Add sour cream & soda water to the bowl.

Mix until a dough just forms.


The mixture will be slightly sticky at this stage.

Dust a clean work surface with some of the extra maize starch.

Lightly dust a rolling pin & your hands with some of the extra maize starch.

If using a shaped cutter put this into some of the extra maize starch. This stops the cutter from sticking to the dough.

Big difference between a wheat based scone recipe & this one - the dough likes to be handled.

Gently knead the dough using some of the extra maize starch when necessary.

Roll out the dough. I roll the dough out to ~2 cm thick with the help of two plastic covered cooking books either side of the dough. The rolling pin rests on the books when the dough is the same height as the books.

Cut out individual scones using the cutter. Do not twist the cutter - the scones will rise better if you don't twist. I use a 58 mm (2 1/4 inch) diameter scalloped cutter. 

Carefully transfer the cut dough to the lined baking tray. Place subsequent scones close to the first scone but leave room for expansion. 

Repeat until you can not cut any more shapes.

Put a bit more maize starch on the work surface & on your hands.

Bring the remaining dough together & gently knead it again until it has a smooth consistency. It will still be slightly sticky.

Roll out the dough, cut out individual scones & transfer to the baking tray.

Repeat the process until there is no dough remaining.

I make 10 scones when the dough is ~2 cm thick & the round cutter has a 58 mm diameter.

Lightly brush the tops of the scones with the extra milk. 

Bake in the oven at 200 C for approximately 18 mins. The amount of time is a guide only as individual ovens will vary as will the size of the scones.