Pumpkin Scones

Pumpkin Scones

Traditionally a savoury side dish, this Caribbean Cornbread is a sweet comfort food. This is a healthy version of the traditional recipe, which naturally derives its sweetness from fruit sugars.

Cornbread was first made by Native Americans, who discovered they could make bread by pounding corn into flour and mixing it with water. They would then bake it on hot stoves in an oven. Throughout American history, cornbread has been a tasty and affordable food that can be stored for long periods without spoiling.

These dainty pumpkin scones are light, fluffy and delicious.  They are nutrient-dense and a good source of protein and fibre.  Serve with cream cheese or ricotta cheese.

Serves:  10 – 12

Dietary: Suitable for vegetarians, nut-free, peanut-free, egg-free

Contains: gluten (white flour, wholemeal flour, baking powder), milk (butter spread), yoghurt, milk)

Preparation time: 25 minutes

Cooking time: 10 minutes



1 cup (140 g) wholemeal flour
1 cup (125 g) white flour
3 tsp baking powder
½ tsp baking soda
1/5 cup (50 g) blended butter spread (over 70% fat)
⅓ cup (80 g) pumpkin, cooked, mashed
½ cup (125 g) yoghurt, plain
¼ tsp ginger
½ tsp cinnamon
½ tsp nutmeg
2 Tbsp (25 g) pumpkin seeds
2 Tbsp (30 ml) milk to brush



  1. Preheat oven to 425oF/220oC/200oF/Gas mark 7.
  2. Grease a baking tray or line with parchment paper. Non-stick is even easier.
  3. Sift the white and wholemeal flour in a large bowl, returning any husk or bran to the bowl.
  4. Mix in the baking powder, baking soda, ginger, cinnamon and nutmeg.
  5. Cut cold blended butter and spread it into the flour. Mix with your fingers until it resembles breadcrumbs and set aside.
  6. Mix the yoghurt and pumpkin puree together.
  7. Make a well in the centre of the flour mixture and stir in the yoghurt and mashed pumpkin using a spatula. Do not over-mix!
  8. If it is too dry, add a little more yoghurt.
  9. Turn the scone dough out and kneed 20 times with your fingertips.
  10. Roll out gently to 2 cm thick and cut into small rounds.
  11. Place onto a greased, lined with parchment paper or non-stick baking tray approximately 4 cm apart.
  12. Brush the tops with milk to help dissolve any raising agent.
  13. Sprinkle with pumpkin seeds.
  14. Bake for 10 to 12 minutes.
  15. Cool on a wire rack.


This recipe has been donated by Kathy Lewis, R.Nutr., a Registered Nutritionist



Per serving: one scone (50 g)
Total calories: 143 kcal
Fat:  5.5 g
  of which are saturates:  2.1 g
Carbohydrate: 18.0 g
  of which are sugars: 1.4 g
Fibre: 2.1 g
Protein: 4.0 g
Salt: 0.53 g



  • These pumpkin scones are low in sugar, with no added sugar. Pumpkin puree and yoghurt provide natural sweetness.
  • These pumpkin scones provide an excellent source of phosphorus, a good source of protein, fibre, calcium, and B vitamins (thiamine, Niacin, and B6).
  • Adding pumpkin seeds as a topping increases the unsaturated fats, including omega-3, along with other essential vitamins and minerals.
  • Serving with low-fat cream cheese or ricotta cheese will further increase the calcium while keeping the saturated fats and salt down.



  • Add some herbs, such as chives, rosemary, etc, to the mix prior to baking.
  • You can also add some other flavours, such as garlic, spring onions, spices, e.g. paprika, cumin, etc.
  • For extra texture, you can grate raw pumpkin into the mix and add some chopped pumpkin seeds.
  • Suitable for freezing for longer storage.


© 2024 The Caroline Walker Trust