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Pumpkin Scones

Perfect pumpkin scones - these spiced pumpkin British style scones make for the ultimate autumnal teatime treat.

Prep Time
40 mins
Cook Time
40 mins
Servings: 12 scones
Course: Dessert
Cuisine: American , British

Ingredients

  • ½ cup unsalted butter chilled
  • 2 cups plain flour or all purpose flour
  • 5 teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoon ground cinnamom
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 2 tablespoon light brown (muscovado) sugar firmly packed
  • 1 tablespoon caster sugar or superfine granulated sugar
  • ⅓ cup pumpkin puree
  • ⅓ cup heavy cream or double cream + extra if needed to bring dough together
  • 1 teaspoon vanilla extract
  • 1 egg for egg wash

Instructions

    Cup of Yum
  1. Begin by placing the butter in the freezer for about 30 minutes to ensure this is well chilled.
  2. Preheat the oven to 425°F (220C/200C Fan) and line baking trays with parchment paper or silicone baking mats. Set aside.
  3. In a large mixing bowl, stir together the dry ingredients - the flour, baking powder, salt, spices and sugars.
  4. Meanwhile, in a small jug, whisk together the pumpkin puree, heavy cream and vanilla.
  5. Once the butter is well chilled, use a cheese grater to grate this into the mixing bowl of dry ingredients and toss through to distribute evenly.
  6. Make a well in the centre of the dry ingredients and add most of the whisked liquid (all but a couple of tablespoons). Use a knife to stir together bringing together a rough dough.
  7. Use your hands to knead the dough together into a ball. If it is particularly dry, add the remaining liquid a little bit at a time until it a workable dough. If it still feels too dry, you can add extra heavy cream.
  8. Once you have a dough, turn this out onto a lightly floured work surface, knead together once or twice until smooth and press out until it is about 1" thick.
  9. Use a round cookie cutter or a cup about 3" in diameter, press straight down into the dough. Once you have cut as many scones as possible from the dough, reknead any leftover into a ball and press out again, continuing to slice scones until you have used up the dough. This recipe results in between 10 and 12 scones dependent on the thickness and size of the scones.
  10. Place the scones on the prepared baking trays, spaced about 2" apart. Whisk the egg with about a teaspoon of water and brush the top of each scone before baking in the centre of the oven for about 12 minutes until risen and golden.
  11. Remove from the oven, allowing to cool for about 5 minutes on the tray. These are best served warm with cream and candied pecan paste or jam.