Pumpkin and Rosemary Scone


Prep time: 
20 minutes


From our lovely customer, Ariana Markowitz, who has adapted this recipe from one by Nigel Slater.


  • 250g pumpkin, peeled and cut into chunks
  • 50g potato, peeled and cut into chunks
  • ½ teaspoon bicarbonate of soda
  • 70g cold butter
  • 1 egg
  • 90ml milk
  • fresh rosemary, about 2 spoonfuls


  1. Steam the pumpkin and potato until they're soft enough to mash. The potato will take longer than the pumpkin. While it's steaming, mix the flour, sodium bicarbonate, and pinch of salt in a bowl. Cut the butter into small pieces and rub into the dry ingredients with your fingers. Treat it like pie crust, getting the dough to the texture of rough cornmeal and leaving pieces of butter no larger than a pea and trying to work it as little as possible.
  2. Heat the oven to 200/gas 6.
  3. Mash the pumpkin and potato. Beat in the egg, milk, and rosemary. Combine the wet and dry ingredients and season with black pepper.
  4. Heat a pan that can go in the oven to medium heat. Melt some butter in it (more or less depending on your liking and whether or not you're using a nonstick pan), pour the batter in, and flatten it out a bit. Cook until you can slide it out of the pan onto the lid or a plate and drop it back into the pan to cook on the other side, 4-5 minutes. Slide the pan into the oven and cook until the center is set, about 7 minutes.
  5. Cut the finished scone into pieces and eat with honey, or Nigel recommends bacon and strong cheddar.


Photo Credit: Jonny Hughes @jonny2love
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