British Pumpkin Spice Scones

1 half of a pumpkin scone with cream and jam

British Pumpkin Spice Scones

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

Course British Recipes

Cuisine British

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 186

Author Janette

Ingredients

2 cups (260 grams) all-purpose/plain flour
2 teaspoons baking powder
½ teaspoon salt
5 tablespoons (2 ½ ounces/70 grams) unsalted butter cold and cut into small pieces
2 tablespoons granulated sugar
1½ teaspoons cinnamon
¼ teaspoon ground nutmeg
½ cup (50 grams) currants or raisins
½ cup (115 grams) pumpkin puree
2 large eggs room temperature
½ cup (118 ml) + 1 teaspoon whole milk room temperature

Instructions

This recipe yields 6 scones
Preheat oven to 425/220°C. Cover a baking sheet/baking tray with parchment/baking paper.
Sieve the flour, baking powder and salt into a large bowl. Add the butter to the flour and use your finger tips to rub the butter into the flour (see video for technique) until it forms large crumbles. Tip: Gently shake the bowl back and forth—any larger pieces of butter will rise to the top, making them easier to spot and break down.
In a separate bowl, whisk 1 egg with half of milk.
Make a well in the center of the flour and add the sugar, cinnamon, nutmeg, currants, pumpkin, egg/milk mixture, Mix the dough lightly with a fork until it comes together adding a little more of the milk as you mix (you may not need it all). It should be moist, but not sticky and just holding together.
Turn the dough onto a lightly floured cutting board. Flatten and fold the dough so the top is smooth without cracks. Shape the dough to ¾-inch (2 cm) thick round. Do not work the dough too much and do not use a rolling pin.
Using a non-fluted 2-½ inch (5 cm) cookie cutter dipped in flour. (non-fluted cuts cleaner edges and help them rise) Cut rounds pressing straight down, do not twist. Dip the cutter into flour before each cut. Place the rounds about ½-inch (1 ¼ cm) apart on the baking sheet. Re-shape the rest of the dough and cut the rest.
Whisk the remaining egg with the 1 teaspoon milk and brush the tops of the scones. Bake for 15-20 minutes or until lightly brown.
Remove from the oven, transfer to a wire rack to cool completely. Cover with a clean, dry towel while they cool to keep them moist.
Storing scones
Store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days—just warm them in the oven or toaster before serving. You can also freeze them for up to 3 months; thaw at room temp and reheat in a warm oven to refresh.

Video

Notes

Nutrition