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.

Round pumpkin scones with strawberry jam and clotted cream

These scones are made in the traditional British fashion and are perfect for a cozy, comforting afternoon snack (with English tea, of course). Or, they can be enjoyed as a quick and easy breakfast food and are simply delicious with a hot cup of your favorite coffee. 

A pumpkin scone cooling on a wire rack

The Classic English Scone has a simple, round shape that is traditionally cut in half and enjoyed with clotted cream and jam. No need for any sweet, sugary drizzle here!

What is clotted cream?

It’s 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.

Full confession – I eat so many scones this time of year because of the cold weather. I drink a lot of tea and why not enjoy it with a scone? This combination makes for a lovely snack that is the epitome of comfort in my book. There are, however, times that I like a plain scone but when I want to live it up and go for the true “fall flavors”, I can choose from my Autumn Apple and Date Scones or these Pumpkin and Currant Scones.

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.

A pumpkin scone showing the fluffy inside with currants

Tip to making the best scones

Don’t overwork the 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.

A round wood board with a scone and knife with pumpkins

If you’ve made these British Pumpkin and Currant Scones, leave a comment (or question below). I love to hear from my readers!

Yield: 8

British Pumpkin and Currant Scones

A scone cut in half topped with jam and cream

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

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


  • 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


  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



Serving Size


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.