I absolutely love autumn baking! As soon as September comes I just want to put pumpkin and cinnamon in everything I bake! I make pumpkin pie every year and when I first started this tradition you couldn’t buy tinned pumpkin puree in the UK. Now it’s readily available I’m making lots of other pumpkin recipes too, like these yummy Pumpkin Scones. They are filled with Autumn spices and drizzled with a sweet glaze.
First I put the self raising flour, caster sugar, salt, cinnamon, nutmeg, ginger and cloves in a bowl and mixed together.
Then I added the butter and rubbed together with my hands until it resembled breadcrumbs.
In a separate bowl I whisked together the egg, milk, and pumpkin puree.
I combined the pumpkin mixture with the flour and mixed until a dough formed. I placed it onto a floured service and roughly shaped it into a circle.
Then I used a knife to cut it into triangles. This recipe makes six scones, but you can double it to make more or cut smaller triangles or circles with a cutter.
I placed the shaped dough onto a lined baking tray and baked on 200C Fan/220C/425F/Gas mark 7 for about 15 minutes.
They were beautifully golden brown. My kitchen smelt so good!
I put the Pumpkin Scones on a cooling rack and meanwhile made the two glazes. For the base glaze I mixed the icing sugar with the milk then spread it over each scone.
For the spiced glaze I mixed the icing sugar, cinnamon, nutmeg, ginger, cloves and milk together. I put the spiced glaze in a piping bad a made a zig zag pattern over each scone.
These Pumpkin Scones are yummy and full of the taste of autumn and the festive season. They are so light and fluffy inside too!
The glaze and drizzle are so scrumptious and make the Pumpkin Scones into a lovely sweet treat perfect with a hot drink. You don’t have to add the glaze, you could cut the Pumpkin Scones in half and spread with butter instead, but it does make the scones look very pretty. You could also try adding dried fruit to the dough. I think cranberries or sultanas would go well.
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For the scones
- 320 g Self raising flour
- 90 g Caster sugar
- 1 tsp Salt
- 1 tsp Ground cinnamon
- 1 tsp Nutmeg
- 1/2 tsp Ground ginger
- 1/2 tsp Ground cloves
- 85 g Butter
- 1 Egg
- 3 tbsp Milk
- 125 g Pumpkin puree
For the plain glaze
- 90 g Icing sugar
- 1 tbsp Milk
For the spiced glaze
- 80 g Icing sugar
- 1 tbsp Milk
- 1/4 tsp Ground cinnamon
- 1/4 tsp Nutmeg
- A pinch of Ground ginger
- A pinch of Ground cloves
Pre-heat your oven to 200C Fan/220C/425F/Gas mark 7, and line a baking tray with non stick baking paper
Put the self raising flour, caster sugar, salt, cinnamon, nutmeg, ginger and cloves into a large bowl and mix together
Add the butter and rub together with your hands until it resembles breadcrumbs
In a separate bowl whisk together the egg, milk, and pumpkin puree
Combine the pumpkin mixture with the flour until a dough forms, try to not to over mix it, once it's come together that's good enough
Pat the dough out into a circle shape about 1cm thick on a floured surface
Cut the circle into 6 triangles - or use a round cutter if you prefer and re-roll until all of the dough is used
Put the scones on the lined baking tray and bake for 15 minutes
Cool the scones fully on a cooling rack
Make the base glaze by mixing the ingredients together until smooth with no lumps, use a spoon to gently spread it over the top of each scone
Make the spiced glaze by mixing the ingredients together until smooth with no lumps, put it a piping bag and drizzle it over each scone. If you don't want to use a piping bag you can drizzle it over with a spoon
Make yourself a tea or coffee and enjoy a delicious scone!
Recipe adapted from Iowa Girl Eats.
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