Pumpkin Scones aisling larkin
Pumpkin Scones aisling larkin

Pumpkin Scones

A delightful autumn treat, blending the warm flavours of pumpkin with the tender, flaky goodness of a classic scone
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aisling larkin pumpkin scone
Prep Time: 10 minutes
Cook Time: 20 minutes


  • 250 g flour
  • 50 g brown sugar
  • pinch salt
  • 175/200 g pumpkin puree
  • 60 g butter
  • 50 g margarine
  • 1/4 tsp cinnamon
  • 1 tsp vanilla
  • Pinch freshly grated nutmeg
  • 120 ml buttermilk
  • 1 egg


  • Preheat oven to 220°C/200°C fan. Line a baking tray with baking paper. Position the oven rack in the top half of the oven.
  • Sieve flour, nutmeg, sugar and salt into a bowl. Add butter. Using fingertips, rub the butter into flour mixture until the mixture resembles fine breadcrumbs.
  • Make a well in the centre of the mixture. Add buttermilk, egg, vanilla., spice and pumpkin. Using a flat-bladed knife, stir until a sticky dough forms.
  • Turn out onto a lightly floured surface.
  • Knead gently until just smooth.
  • Place on the baking tray, brush with buttermilk, sprinkle with brown sugar and cinnamon and bake for 22 minutes until golden on top, crisp on the bottom and pillowy inside

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