If you hear “scones” and immediately think of jam and cream, you’re not alone! But here in Australia, scones aren’t just for sweet treats—we love them savoury, fluffy, and perfect for any time of day. Unlike the American-style biscuit (which is more like a flaky, buttery roll), Aussie scones are light, soft, and best served warm with a good spread of butter.
This recipe for Gluten-Free Pumpkin & Fennel Scones takes things up a notch, adding the natural sweetness of roasted pumpkin and a hint of aromatic fennel for a flavour combination that just works. The pumpkin keeps the scones moist, while the fennel adds a subtle warmth that pairs beautifully with cheese, butter, or even a smear of chutney.
They’re the kind of scones you’ll want to make for a weekend brunch, a picnic spread, or just because you’ve got some leftover pumpkin in the fridge. Quick to whip up and even quicker to disappear—let’s get baking!
Thanks to Caroline Griffiths for sharing this recipe for Pumpkin & Fennel Scones from her wonderful cookbook, Natural Bakes. Recipes by Caroline Griffiths. Photography by Chris Middleton. Published by Smith Street Books.
Pumpkin & Fennel Scones
Ingredients
- 225 g gluten-free flour blend plus extra for dusting
- 3 teaspoons gluten-free baking powder
- 50 g cold butter chopped
- 2 teaspoons fennel seeds roughly crushed using a mortar and pestle, plus extra for sprinkling
- 190 g ¾ cup steamed and mashed pumpkin, cooled
- About 125ml ½ cup buttermilk, plus extra for brushing
- Butter or jam and cream to serve
Instructions
- Preheat the oven to 200°C (fan-forced) and line a baking tray with non-stick baking paper.
- Sift the flour and baking powder together into a large bowl. Add the butter and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs. Stir in the fennel seeds.
- Make a well in the centre of the flour mixture and add the pumpkin and buttermilk. Using a butter knife in a cutting action, combine the mixture until it forms a soft sticky dough. Add a little more buttermilk if the mixture seems dry.
- Turn the dough onto a lightly floured surface and very gently knead and press the dough together. Using your fingertips, pat the dough out to about 3cm thick. Cut out the scones using a 5cm round cutter dipped in flour. Place the scones on the prepared tray so they’re almost touching. Gently press the dough offcuts together and cut more scones as necessary. Carefully brush the top of the scones with buttermilk and sprinkle with the extra crushed fennel seeds.
- Bake for 18–23 minutes or until well-risen, lightly browned and cooked through. Wrap in a clean tea towel to keep warm and soft. Serve warm with butter or jam and cream.
- The scones are best eaten warm from the oven, but will keep in an airtight container for 2–3 days. Split and toast before eating.
Notes
Sorghum flour, the protein flour in this blend, lends stability and structure to the cake’s crumb, along with flavour, texture and body. It is softened by the secondary starchy flours – potato and tapioca – that add lightness to cakes. The glutinous rice flour is great for texture, while the xanthan gum assists with the structure. MAKES 600G
300g sorghum flour
100g potato starch
100g tapioca flour
100g glutinous rice flour
2 teaspoons xanthan gum Sift the flours and xanthan gum together into a large bowl, then sift again (or whisk) to ensure the ingredients are evenly combined. Store in an airtight container, away from direct sunlight, for up to 3 months.
