Pumpkin scones

Enjoy a taste of autumn with this recipe for pumpkin scones

Whether you’re celebrating the changing of the leaves or craving a baked snack, scones are a wonderful choice. They’re surprisingly easy to make and extremely versatile to serve. You can dress them up with cream and jam, fill them with fruit and chocolate, or take the savoury route and pack them full of veggies. 

Pumpkins evoke a specific flavour and we’re not talking about the palate. Pumpkins represent the harvest and are an emblem of abundance and new beginnings. As the universal symbol of autumn, they represent everything cosy, warm and gently spiced. These pumpkin ginger scones are all of the above made into fluffy little portions. 

How to make pumpkin scones from scratch using fresh pumpkin

The most basic pumpkin scones only call for two key ingredients: pumpkin soup and self-raising flour. Other simplified versions call for canned pumpkin or purée, and while those super easy pumpkin scones may fulfil the initial craving, scones with fresh pumpkin are texturally more satisfying, especially with added extras like crystallised ginger. 

We’ve made Kent pumpkin scones since this variety of pumpkin has a beautiful rich colour and sweet flavour. Also known as Jap pumpkins, they hold up well in baked goods like quiches and are also excellent roasting pumpkins. And, of course, they’re a go-to choice for a classic pumpkin soup as well. When choosing a whole pumpkin, go for one that feels solid all over and sounds hollow when tapped. A ripe pumpkin will have a woody stem if one is still attached. Avoid anything that has soft or sunken spots. For this recipe, there’s no need to peel your pumpkin. Simply slice into manageable pieces and use a box grater to shred, then discard the skin when you’ve grated all the flesh.

The secret to soft, moist pumpkin scones is to handle the dough as little as possible. The less you work the gluten, the softer your result will be. Since these are eggless pumpkin scones, it’s the job of the butter, pumpkin and cream to bind the dough together. A light touch is all that is needed to bring the wet and dry components together and shape them into rustic little rolls. It’s also important to keep your dairy products as cold as possible, which is why we’ve specified the butter and cream be chilled. This is what gives you the perfect flaky, crumbly texture when baked.

How to serve pumpkin scones for breakfast, brunch or afternoon tea

The perfect scone is crusty-golden on the outside and fluffy on the inside. For the most eye-catching result, serve your scones warm to enjoy those little tendrils of steam. In classic scone style, serve pumpkin scones with a generous slather of butter. You could also drizzle with maple syrup or honey for a sweet-and-savoury combo. For something a little more decadent with your afternoon cuppa, a touch of fresh cream goes down a treat.

To serve them as part of a meal, add them to a ploughman’s lunch with cheese, pickles, cold meats and fruits. Sawed in half, pumpkin scones make cute slider buns. Spread with pesto and pack with deli favourites like sundried tomatoes, marinated capsicum or zucchini, and slices of ham or salami.

Scones also make great lunch box fillers, particularly veggie versions like this pumpkin scones recipe. You can even get the kids involved in the making of these. Getting kids in the kitchen encourages participation, establishes healthy eating habits, and fosters a positive relationship with food. Get them to have a go at these pizza-style scones, too.