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pumpkin spiced scones

Pumpkin scones - recipe

pumpkin spiced scones


  • 250g self raising flour
  • 60g light brown sugar
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/2 tsp fresh grated nutmeg (if not fresh grated then use 1/4 teaspoon ground)
  • 3/4 tsp ground cinnamon
  • 50g cold unsalted butter
  • 1 medium egg
  • 60ml buttermilk
  • pinch salt
  • 150g pumpkin puree (we like Libby's brand)


In a large bowl add the flour, sugar and spices. Rub the butter into the dry mixture using your fingertips until it resembles fine breadcrumbs.
In a separate bowl combine the buttermilk, egg and pumpkin puree. Mix the wet ingredients into the dry mixture with a small knife until just mixed. DO NOT OVER MIX as this will make the scones dense.
Turn out onto a lightly floured work surface and pat down to approximately 1 in depth. Cut using a round 2.5 inch scone cutter. Lay onto a baking tray and brush with a bit of leftover buttermilk or milk and top with a few pumpkin seeds to decorate.
Bake at 200 fan oven for 10-12 min or until risen and golden in colour.
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