The perfect taste of pumpkin season comes in the form of pumpkin scones, made British style. What does this mean? They’re simple, round, with no sweet topping or frosting. They’re crumbly and always best served with jam and clotted cream (more on this below). This is one of my most popular British recipes that feature pumpkin, that is perfect for a chilly morning breakfast, or an afternoon tea treat.
What makes this a really good scone recipe
When it comes to the pumpkin spice addition, I only used 2 fall/autumn spices. I didn’t want it overly spiced because it’s very easy to mask the mild pumpkin flavor. I only use a little bit of cinnamon (which is very strong anyway) and ground nutmeg, along with just the right amount of sweetness to balance out the addition of jam. This way, it’s not too sweet to enjoy for breakfast.
What is clotted cream?
Pasteurized heavy cream that is made the same way as mascarpone cheese, by cooking it low and skimming the thick cream from the top. Check out my recipe for Clotted Cream and learn more about how to make it as well as the history of the traditional British afternoon tea.
Currants or Raisins in scones
Currants are added for little bites of sweetness. You can substitute raisins or leave them out. I’m an equal opportunity pumpkin recipe lover, both sweet and savory and I do have a good selection from Roasted Pumpkin Soup and Risotto Served in an Acorn Squash Bowl, to Pumpkin Cheesecake, Muffins and Cupcakes. Is there such a thing as classic pumpkin scones? Not really, as there are so many variations. All my scone recipes are based on my British scones recipe. They all start with the typical ingredients like flour mixture with baking powder and salt. The wet ingredients are the same with unsalted butter, white (not brown) sugar and milk with the addition of pumpkin puree (which can be homemade or bought) and warming spices like cinnamon and nutmeg and a sweet bite from dried currants (raisins can also be used). If you have pumpkin pie spice, by all means use this as a substitute to the individual spices.
Steps for making scones
Cover a baking sheet/baking tray in parchment paper. Sieve flour, baking powder and salt into a large bowl. Add the room temperature butter and rub between your fingers until it resembles coarse crumbs (you can also use a pastry cutter) . Stir in the spices and currants or raisins. Stir in the pumpkin purée and milk until all incorporated. Dust your board with a little all purpose flour and turn out the pumpkin mixture onto your lightly floured surface. Shape the dough into a round that is 1-inch (2 ½ cm) thick. Using a 2 ¼-inch (6cm) round cookie cutter, dip in flour, place on the pastry and cut straight down, do not twist. You will get about 4 scones, then reshape the dough to cut out the rest. Place evenly apart on the prepared baking sheet. Brush the tops with a little milk. Bake for 15-17 minutes.
Tips for making the best scones
Don’t overwork the scone dough. You have to work it just enough to incorporate the wet and dry ingredients, then shape it before cutting. The perfect British scone should be a little crumbly, but also soft and tender at the same time. Taking the time to get these right will result in what could possibly be your favorite fall scone! Don’t over bake the scones. They done when they are golden brown. If you have enjoyed these scones, please leave a star rating in the recipe. If you have a question, you can also leave that in the comment box below.
Storing Leftover Scones
Any leftover scones will keep at room temperature stored in an airtight container for up to 3 days. They will keep longer, up to 6 days refrigerated. This recipe yields 8 scones If you’ve tried this pumpkin scones recipe please leave a star rating in the recipe. If you have a question, you can also leave that in the comment box below.
