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Step aside, pumpkin bread! The British are here in the form of British Pumpkin Spice 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 2 days. They will keep longer, up to 5 days refrigerated.

If you’ve tried my British Pumpkin Spice Scones please leave a star rating in the recipe. You can also ask a question or leave a comment below.

Yield: 6

British Pumpkin Spice Scones

A British style pumpkin scone with a knife on a plate

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

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

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, cut into small pieces
  • 2 tablespoons granulated/caster 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

  1. Preheat oven to 425/220°C. Cover a baking sheet/baking tray with parchment/baking paper.
  2. 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.
  3. In a separate bowl, whisk 1 egg with half of the milk.
  4. 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 milk as you mix (you may not need it all). It should be moist, but not sticky and just holding together. 
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Notes

Step-by-step video:

Nutrition Information

Yield

6

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