Pumpkin Scones Traybake
A chance playdate over 15 years ago introduced our family to these deliciously soft buttery pumpkin scones and they’ve been a favourite ever since. Baked in one tray for minimal fuss, this Pumpkin Scones Traybake is perfect for lunchboxes, afternoon tea or serving warm with jam and cream.
I actually wasn’t always a pumpkin scone person until I tried these. One bite completely changed my mind. Warm from the oven with jam and cream, they were like a big warm hug and when my daughter asked for seconds, I knew we had to ask for the recipe.
Made in one pot, these pumpkin scones are simple to prepare, freezer-friendly and perfect for busy weeks when you want something homemade ready for lunchboxes or afternoon tea. The best part is less mess, less washing up and a soft buttery traybake everyone seems to come back for seconds of.
If you love simple old-fashioned baking recipes, you might also enjoy my Apple Sour Cream Slice for another cosy family favourite.
Why You’ll Love This Recipe
Made in one pot which means less washing up
Perfect for freezing and lunchbox prep
Budget-friendly using simple pantry staples
A comforting old-fashioned bake everyone recognises and loves
FAQ Section
Can I freeze Pumpkin Scones Traybake?
Absolutely. Slice once cooled and freeze wrapped individually in glad wrap or airtight containers for up to 3 months.
What pumpkin works best?
Kent or Jap pumpkin works beautifully because it has a naturally sweeter flavour and soft texture once mashed.
Can I make these ahead of time?
Yes. These stay soft for several days stored in an airtight container in the fridge and reheat beautifully.
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Pumpkin Scones Traybake
Ingredients
- 3 cups cooked mashed pumpkin
- 200g unsalted butter
- 1 ½ cups caster sugar
- 3 eggs, room temperature
- 4 ½ cups SR Flour
- Pinch salt
- Strawberry or Raspberry Jam
- 300ml thickened cream
- 1/4 cup icing mixture
- 1 teaspoon vanilla
Instructions
- Prepare the pumpkin by removing the skin and chopping into chunks. Place in a large pot and cover with cold water. Bring to the boil and cook for 20 minutes or until cooked. You want them soft, but not super mushy. **You could also steam the pumpkin if you don’t want to boil them.**
- Whilst the pumpkin is cooking, preheat the oven 200ºC and line a 23cm x 33cm baking tray or dish.
- Drain the pumpkin into a colander over the sink.
- Place the cooked pumpkin back into the pot and mash using a potato masher. Measure 3 cups of cooked pumpkin. You can use the cooking pot to prepare the rest of the batter, or you can use a clean bowl. I like to use the pot.
- Whilst the pumpkin is still hot, add the butter and sugar and stir until the butter has melted and the sugar has dissolved. Allow to cool until it is room temperature.
- In a bowl, lightly whisk each egg and add to the pumpkin mixture one at a time. Stir gently between each addition.
- Sift in the flour and salt and carefully stir the mixture. You don’t want to overmix the mixture.
- Pour the pumpkin mixture into your prepared pan and bake for 25-30 minutes or until a skewer comes out clean when inserted into the middle.
- Pumpkin scones are always best served with your favourite jam and cream.
- In a large mixing bowl, pour in the cream, icing mixture and vanilla.
- Whisk on high speed using electric beaters until stiff peaks form.
- Cut the scone ‘cake’ into 18 squares. I find it best to use a serrated knife when doing this
- Take one scone and cut in half so you have a top and a bottom piece. And place on a plate with the cut sides exposed
- Spread jam on the cut sides and dollop whipped cream on top.
