These pumpkin scones are fluffy and easy to make. I’ve added pumpkin puree and spices to give them the taste of a pumpkin spice latte! You can also use butternut squash and make your own puree easily.
My husband is from Devon and is very particular about how he likes his cream teas. But even he loves these delicately spiced, moist scones – just as long as I don’t get into a discussion with him about which to put on first: the jam or the cream. These scones keep for three to four days in an airtight container and are delicious with apricot, rhubarb and ginger, plum or any flavour of jam. I used my easy 3-ingredient carrot jam.
You can use tinned pumpkin puree, or make your own. Simply steam or roast pumpkin or butternut squash, allow to cool and then puree with a hand held stick blender or food processor until smooth.
Get the recipe for Pumpkin Scones!
- 100g (or about 6 tbsp) of pumpkin puree (tinned or see below)
- 275g (2¼ cups) self-raising flour
- 100g (1/2 cup) granulated sugar
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 80g (1/3 cup) cold butter, cut into small cubes
- 3 tbsp milk (plus extra for brushing)
- 1 large free-range egg
- Preheat oven to 220C/425F. Lightly butter a large baking tray.
- Peel, deseed and cube the pumpkin or butternut squash. Roast in the oven for about 20-30 minutes or until soft. Puree with a hand blender or food processor until smooth. Any extra puree can be frozen.
- Sift the flour, sugar and spices into a bowl Using your fingertips, rub the butter and flour mixture together until the mixture has the consistency of coarse breadcrumbs.
- In another bowl, lightly mix together the pumpkin, milk and egg. Pour the wet ingredients into the dry ingredients and combine. Form a ball with the dough, adding a little more flour if the dough is too sticky.
- On a lightly floured worktop, form the dough into a circle approximately ½ inch thick. Cut out scones with a cutter or the edge of a glass dipped in milk. Place on the baking tray and brush with a little milk.
- Bake for 10-15 minutes.
- Cool slightly on a wire rack and serve with cream, jam and a nice cup of tea.
Looking for more pumpkin desserts? Try these baked pumpkin doughnuts with chocolate glaze or pumpkin tarts with chai hazelnut crust.