Pumpkin scones are quick and easy to make. These warmly spiced scones are 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 pumpkin from the oven and allow the tray to cool so that you can handle the pumpkin. Using a sharp knife, 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.
Pumpkin puree freezes well so you can save any extra for later.
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Additional recipe suggestions:
If you like this recipe then try out some of our other scone recipes:
For some other deliciously fruity and spiced seasonal bakes try some of these recipes:
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 the dough as this will result in dense, heavy scones.
- Turn out onto a lightly floured work surface and pat down to approximately 1"/2.5cm 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.
- Alternatively you can pat the dough down gently to form a circle as shown in the recipe post. Then cut the round into 8 or 10 scones using a sharp knife.
- Bake at 200CFan oven for 15-18 minutes, they should rise and be golden in colour.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •