Pumpkin spiced scones are quick and easy to make, perfect with a coffee on cosy autumn morning or afternoon tea get together.
Pumpkin spiced scones are a tasty variation on our Buttermilk scone recipe. These scones use a combination of warming spices: cinnamon, nutmeg, allspice and ginger. Almost like pumpkin pie, but in scone form! They are a delicious Autumnal treat as the seasons change. Straight from the oven, these warm pumpkin scones are delicious with a slather of butter. However I do enjoy adding some Apple Jelly, which just works beautifully with the spices in the scone.
How to bake a light scone:
As with all scones its important not to overwork the dough. Too heavy a hand results in flat, dense scones. You want to create a scone with a nice rise, a crisp crust and a fluffy centre. This is even more important if you’re adding heavier flavouring to the scone, as in the case of this scone with pumpkin puree. The less you work the dough the lighter the scone will be.
Once you’ve got all your ingredients looked out lightly rub the dry ingredients together with the butter to create what looks like fine breadcrumbs. Don’t over handle the butter or make the mix greasy. Simply allow the ingredients to mix gently through your finger tips.
The addition of pumpkin to the scone mix can make it a little heavier. So to avoid over working the dough we’ve gently rolled it out to a large circle. Instead of using a scone cutter which results in reworking the dough, we’ve simply cut it into wedges using a sharp knife. After sprinkling on some pumpkin seeds these are ready for the oven.
Should I use baking powder?
Many scone recipes require the addition of baking powder to help the scones rise. Where possible we prefer to leave it out as too much baking powder can leave a funny fizzy taste in your mouth when eating, not pleasant. Instead we prefer to leave out where it’s possible and work the dough as little as possible. We’ve always had success with lovely risen scones.
How to make your own pumpkin puree:
Pumpkin puree comes ready pureed in tins. However if you can’t find a tin of pumpkin puree it’s really simple and cost effective to make your own. Simply cut up a pumpkin and remove the seeds. Place the pumpkin skin side down on a baking tray and place in an oven at 180CFan for 20-30 minutes until the pumpkin is soft. Remove the outer skin and any bits that might have caught in the oven. Place the pumpkin flesh into a food processor and blitz to a smooth puree. The puree also freezes well so you can save any extra for later.
Pin the recipe for later:
Some scone recipes to try:
If you like this recipe then try our simple Buttermilk Scone, our Apple & Cinnamon Scone or our Savoury Cheese Scone. If you enjoyed this bake have a look at our Ultimate Guide to Baking with Kids, full of great recipe suggestions for baking with children.
Pumpkin Spiced Scones
- 300 g self raising flour
- 60 g 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
- 50 g cold unsalted butter
- 1 medium egg
- 60 ml buttermilk
- pinch salt
- 150 g pumpkin puree
- 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 15-18 min or until risen and golden in colour.
• Please note that the nutrition information provided below is approximate and meant as a guideline only •