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Steph Peirce’s Spiced Pumpkin Scones with Maple Butter

Steph Peirce’s Spiced Pumpkin Scones with Maple Butter

Spiced pumpkin scones are probably one of the first few things I started making as a young girl. They were mum's specialty which I have now slightly tweaked over the years. I grew up on my family's fruit and vegetable orchard in Millers Flat, where it is well known for growing pumpkins. So pumpkins were certainly in abundance at this time of the year.

Steph Peirce’s Spiced Pumpkin Scones with Maple Butter

These scones are best eaten fresh from the oven, so fluffy and warm. With a generous spread of maple butter to top them off, or have a go with a savoury option like quince paste and blue vein cheese.

Makes 8 scones.



  • 1 cup pumpkin puree*
  • 1/2 cup buttermilk*
  • 60g butter, melted
  • 100g maple syrup or brown sugar
  • 1 egg
  • 2 1/2 cup plain flour
  • 4 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch sea salt

Maple butter

  • 100g butter, softened
  • 100ml maple syrup
  • 1/4 tsp sea salt
  • 1/4 tsp cinnamon



  1. Heat oven to 200 deg Celsius.
  2. In the medium bowl combine pumpkin puree, buttermilk, butter, maple and egg. Mix well together.
  3. In a large bowl place the remaining dry ingredients, mix to combine, then pour in the wet ingredients.
  4. Fold the mixture together in as few movements as possible, until just forming a dough.
  5. Place dough onto a floured bench and gently shape dough into a circular shape, using a rolling pin gently roll out to 3cm thickness. Cut dough into wedge shapes (like a pizza) and place onto a lined baking tray. Brush with milk and place in the oven for 15-20 minutes or until golden brown.
  6. Now make your maple butter…

Maple butter

  1. Place all ingredients into a medium bowl, using an electric beater mix until well combined and creamy.
  2. Leave out at room temperature so it is nice and soft to spread on your scones. Store the remaining butter in the refrigerator.
  3. Enjoy scones warm with maple butter, butter and homemade jam or quince paste and blue vein cheese!


  • To make pumpkin puree steam or roast 1 1/2 cups of fresh pumpkin. When cooked blitz in a food processor until smooth, allow to cool until needed.
  • If you don’t have buttermilk on hand, no worries. Measure 1/2 cup of milk and add 1 tbsp of white vinegar or lemon juice, allow to sit for at least 15 minutes before using. It will go a little curdled which is perfect.
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