British Pumpkin and Currant Scones
When it’s pumpkin season (and it definitely is!), one of my all-time favorite baking recipes that showcases fall’s most lovable squash (that would be “the pumpkin”) is British Pumpkin and Currant Scones.
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.
These delicious pumpkin scones are made in the traditional British fashion (different than American scones) and are perfect for a cozy, comforting afternoon snack (with English tea, of course).
All my scone recipes are based on my Classic British Scone. 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.
What makes this the a really good scone recipe
This pumpkin scone recipe have 2 fall spices, but are not 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, too, it’s not too sweet to enjoy for breakfast.
The classic British scone has a simple, round shape that is traditionally cut in half and enjoyed warm (right out of the oven) or room temperature with clotted cream and jam. No need for any sweet, sugary drizzle here!
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 off 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.
What makes this the best Pumpkin Scone recipe
These scones are not overly spiced because it’s very easy to mask the mild flavor of pumpkin so 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, too, it’s not too sweet to enjoy for breakfast.
Steps to making your own batch of homemade 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. 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.
- 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 prepared baking sheet. Brush the tops with the tablespoon milk. Bake for 15-17 minutes.
- Shape the dough into a round that is 1-inch (2 ½ cm) thick.
Tips to 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 overbake 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.
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.
If you’ve made these British Pumpkin and Currant Scones, leave a comment (or question below). I love to hear from my readers!