Pumpkin Parmesan Scones



300g Pumpkin Cubes 

2½ Cup Bake King Self-Raising Flour

 1 Cup Finely Grated Parmesan

 ½ Cup Butter Milk

 50g Pumpkin Seeds 

Egg Wash

1 Egg Yolk

 1 Tablespoon Buttermilk

Pumpkin Parmesan Scones

  1. Zap pumpkin cubes over high heat in the microwave for about 5 minutes or till soften, mashed it thoroughly with a fork until smooth. Set aside.

  2. In a large mixing bowl; stir in flour and grated parmesan till combined.

  3. Add in buttermilk and mashed pumpkin then using a butter knife to mix the mixture until lumpy, throw in ½ portions of the pumpkin seeds and mix till just combined.

  4. Turn mixture into a floured surface and knead it slightly to form a 2.5cm thick round dough.

  5. Slice dough into 8 or 12 wedges, lightly brush with egg wash before baking it in preheated 200°C oven for about 25 minutes till risen and golden in colour.  

  6. Remove from oven and transfer them to cooling rack to cool slightly before serving it with jam or cheese spread.


Homemade Buttermilk: In a measuring cup add in 1 Tablespoon of lemon juice then add in enough milk to 1 cup line. Set aside for 10 minutes before using.

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