Pumpkin scones
Easy
10 minutes
12-14 minutes
Nothing beats the smell of freshly baked scones. This recipe upgrades a traditional afternoon tea treat with pumpkin and everyone's favourite breakfast cereal: Kellogg's Corn Flakes.
Ingredients
Method
- 140 g self-raising flour
- 2 t baking powder
- 1 T sugar
- Pinch of salt
- 1 cup Kelloggs Corn Flakes
- 1 free-range egg
- 200 g cooked pumpkin
- 1/4–1/3 cup milk
- butter, for serving
- jam, for serving
Method
Ingredients
1. Preheat the oven to 220°C.
2. In a large bowl, combine the flour, baking powder, sugar and salt. Add the cornflakes and gently combine.
3. Whisk together the egg and pumpkin and roughly combine with the flour mixture.
4. Add 1/4 cup milk and combine well. If the mixture is too dry, add the remaining milk.
5. Turn out onto a floured surface and roll out to a 5 cm-thick rectangle. Using a sharp knife, score the tops of the scones to make 12 portions.
6. Place on a lined baking tray and bake on the middle rack for 12-14 minutes until puffed and golden.
7. Remove from the oven and allow to cool on a clean tea towel. Serve with butter and jam.
From energising breakfasts to playful snacks and family-friendly meals, Kellogg’s cereals show that 2026 is the perfect year to rediscover cereal as a moment of joy, and connection. The full Kellogg’s range is available at all major retailers nationwide, so you can start your day the Kellogg’s way.
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