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Step aside, pumpkin bread! The British are here in the form of British-style pumpkin scones. These scones combine the sweetness of pumpkin, my own pumpkin spice blend, and the texture of a traditional scone, with the addition of currants (or raisins).

Creamy clotted cream and strawberry jam on top of a British scone

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.

A pumpkin scone cooling on a wire rack

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.


A cut open scone on a wooden round plate with real pumpkins

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.
A pumpkin scone cut in half showing currants inside

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.

Yield: 8

British Style Pumpkin Scones

A British style pumpkin scone with a knife on a plate

Pumpkin puree and dried currant scones made in the British style.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2 ¼ cups (295 grams) all-purpose/plain flour
  • 1½ teaspoons baking powder
  • 1 teaspoon salt (omit if using salted butter)
  • 5 tablespoons (70 grams) unsalted butter, room temperature
  • 1½ tablespoons granulated sugar
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup (50 grams) currants or raisins
  • ½ cup (115 grams) pumpkin puree
  • ½ cup (110 ml) + 1 tablespoon milk, room temperature

Instructions

  1. Preheat oven to 425/220°C. Cover a baking sheet with parchment paper.
  2. Sieve the flour, baking powder and salt (if using) into a large bowl. Add the butter and rub between your fingers until the mix resembles breadcrumbs and the butter is evenly mixing into the flour. Stir in the sugar, cinnamon, nutmeg and currants. Add the pumpkin and milk. Mix just until all ingredients are incorporated. I like to start mixing with a spatula, then switch to using my hands, mix just until it starts to come together. Turn it out onto a floured board right after the milk is just incorporated, the dough may still be crumbly.
  3. Shape and form the dough into flat round 1-inch (2 ½ cm) thick, the dough should not be sticky or crumbly. If it is too sticky, add a little flour. Don’t knead or overwork the dough or the scones will not be light and fluffy. Using a 2 ¼-inch (6cm) 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 baking sheet. Brush the tops with the tablespoon milk.
  4. Bake in the center of the oven for 15-17 minutes until well risen and golden on the top, the time will depend on your oven. Remove from the oven and cool completely on a cooling rack.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 186Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 20mgSodium 366mgCarbohydrates 28gFiber 2gSugar 13gProtein 3g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: British / Category: British Recipes