A tasty and easy pumpkin scone recipe that can be prepped in advance, frozen, and then placed straight into your children’s school lunch boxes.
I love pumpkin scones, ooh I love any scone really! I often make a batch, we have them fresh for afternoon tea and then I freeze the rest to pop in the kid’s lunchboxes.
To freeze, cut fresh scones in half, spread with margarine and your favourite spread (ie. honey) then place the halves back together and freeze in an airtight container for up to four weeks. It’s then a matter of simply placing the frozen scone directly in the lunchbox, and by morning tea time it will be defrosted.
pumpkin scones
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 minutes
- Yield: 24 1x
Ingredients
- 1 tablespoon butter, room temperature
- 1/2 cup white sugar
- 1/4 teaspoon salt
- 1 egg
- 1 cup pumpkin , mashed and cooled
- 2 cups self raising flour
Instructions
- Preheat oven to 220°C, fan forced
- Grease or line baking tray with baking paper
- In an electric mixer, beat butter, sugar and salt
- Add egg and pumpkin, mix to combine
- Stir in flour, mix to combine
- Place large spoonfuls of dough onto tray
- Bake scones for 10-15 minutes until lightly golden and cooked through
- Rest on tray for 5 minutes before transferring to a wire rack to cool completely, or serve warm
Notes
Tip: Slice scones in half, butter and add desired topping such as honey. Place top back on scone and freeze to easily add to lunch boxes.
I like to make lots of freezer-friendly snacks for my children’s lunchboxes because in addition to giving my kids a yummy variety of food, it also means my mornings run a lot smoother! Creating school lunches in my house is now a matter of grabbing a few frozen pre-baked goodies from the freezer, and placing them in the kid’s lunch bags. Done. The food is perfectly defrosted by lunchtime, and the kids love the variety of different food each day. Check out my Lunch Box Recipe Cookbook for over 50 of my favourite freezable lunch box recipes.
