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pumpkin scones with butter, raspberry jam and cream
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Pumpkin Scones Recipe

All the flavors of fall in one delicious treat!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 20 scones
Calories 150kcal

Ingredients

  • 5 cups flour fresh milled is best
  • 12 Tablespoons cold butter cut into small pieces
  • 1 cup coconut sugar white or light or dark brown sugar can be substituted
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • 2 eggs
  • 2 cups fresh pumpkin puree or 1 can of pumpkin
  • ½ - 1 cup milk or as needed to get dough to scone consistency – how much milk you add will depend on the consistency of your pumpkin puree – the sloppier it is the less milk you will need

Frosting (Optional)

  • 4 ounces cream cheese softened
  • 3 Tablespoons maple syrup

Instructions

  • Preheat oven to 350 degrees F (180 degrees C).
  • Begin by mixing flour, sugar, baking powder and spices together.
  • Rub the butter into the flour mixture until crumbly.
    butter ready to be rubbed into dry ingredients for pumpkin scones
  • In a separate bowl, mix the eggs, ¼ cup milk and pumpkin puree. If you have a blender it will take less than 30 seconds to whizz them together.
    egg, milk and cooked pumpkin ready to blend
  • Add the wet ingredients into the dry and mix gently so all the flour is incorporated.
    pouring in the pumpkin puree mix
  • If the dough is too dry add the other ¼ cup or so of milk until you have a dough where all the flour is incorporated and will hold its shape when turned out onto a board.
  • Turn dough onto a floured board and ease it to about 1 ½ inches high - the less it is handled the better your scones will rise.
    pumpkin dough on floured board
  • Place scones on a baking tray lined with parchment paper.
    scones ready to go into the oven
  • Bake in a preheated 350° oven for 18-20 minutes.
  • Allow to cool on cooling rack, then add frosting if desired,
  • To make frosting, blend softened cream cheese with maple syrup until well mixed.
  • Drizzle over pumpkin scones.

Notes

Should you have chosen to skip the cream cheese frosting then serve the scones split in half spread with butter and a drizzle of honey or maple syrup over a dollop of fresh whipped cream or double cream Greek yoghurt. If you like you can spread them with some raspberry or strawberry jam before adding the cream.