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pumpkin scones with butter, raspberry jam and cream

Pumpkin Scones Recipe

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

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

Method
 

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Begin by mixing flour, sugar, baking powder and spices together.
  3. Rub the butter into the flour mixture until crumbly.
    butter ready to be rubbed into dry ingredients for pumpkin scones
  4. 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
  5. Add the wet ingredients into the dry and mix gently so all the flour is incorporated.
    pouring in the pumpkin puree mix
  6. 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.
  7. 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
  8. Place scones on a baking tray lined with parchment paper.
    scones ready to go into the oven
  9. Bake in a preheated 350° oven for 18-20 minutes.
  10. Allow to cool on cooling rack, then add frosting if desired,
  11. To make frosting, blend softened cream cheese with maple syrup until well mixed.
  12. 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.