Pumpkin Scones

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Snack
Servings 8


  • 2 cup wholemeal self-raising flour or gluten free alternative
  • 2 tablespoons coconut sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoon butter softened
  • 1 free range egg
  • 2 tablespoons unsweetened almond milk or milk of your choice
  • 1 cup thawed Birds Eye Pumpkin & Cauli Mash

Ingredients for Raspberry Jam

  • 1 cup raspberries fresh or frozen
  • 2 tablespoons pure maple syrup
  • 1 tablespoon chia seeds

Ingredients for Serving

  • 1 tablespoon Greek yoghurt


  • Preheat the oven to 180 °C on a fan forced setting and line a baking tray.
  • Whisk the flour, coconut sugar and cinnamon together in a large bowl.
  • Using your hands, rub the butter into flour mixture. Add egg, milk and pumpkin mash and mix until well combined.
  • Transfer dough onto a lightly floured bench and flatten out into approx. 4cm thickness. Using a 5cm cookie cutter or rim of a glass, cut the dough into 8 rounds.
  • Place the rounds onto the lined baking tray and brush the tops with extra almond milk.
  • Bake for 15 minutes until lightly golden. Allow to cool slightly before slicing in half.
  • Meanwhile, make the jam by adding all ingredients to a saucepan over low heat. Once berries are defrosted, roughly mash them with a fork. Bring mixture to the boil the reduce the heat and simmer for 5 minutes. Once thickened, take the saucepan off the heat and allow to jam to cool.
  • Serve the scones with a dollop of Greek yoghurt and raspberry jam.

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.