Autumn, Winter, Sweet, Snacks

Pumpkin Scones

This month, I'm welcoming October in style with these Pumpkin Scones. I always try to hold out until October for my first pumpkin or pumpkin-spice recipes, otherwise I fear I'll get bored by the time it really matters.

These scones feature tinned pumpkin purée, plus my special pumpkin spice mix, which I originally created for my Fluffy Pumpkin Spice Buns. You can make these as individual scones, or in a large round to cut into wedges –they'll keep for several days in an airtight container.

approx 12


Wet ingredients
150g tinned pumpkin purée
150g oat milk
2 tsp apple cider vinegar

Dry ingredients
450g plain flour
85g caster sugar
15g baking powder
3 tsp pumpkin spice mix
¼ tsp allspice
Pinch of salt
140g cold vegan butter, cubed

To finish
1-2 tbsp oat milk
Pumpkin seeds
Demerara sugar

For the spiced maple butter
100g vegan butter
1 tbsp pumpkin spice mix
1 tbsp maple syrup


  1. Preheat the oven to 220°C/fan 200°C/Gas 7, and line a baking sheet with greaseproof paper.
  2. Combine all the wet ingredients in a bowl and set aside. In another bowl, mix together all the dry ingredients, excluding the butter. Rub the butter into the dry ingredients using your fingertips, to form rough breadcrumbs. I like to keep little lumps of butter visible, as it helps the scones to rise.
  3. Carefully stir the wet ingredients into the dry, and work into a smooth dough – be careful not to overwork it.
  4. Place the dough on the baking tray, and form it into a rough circle, about 2 inches thick. Using a pastry cutter, cut it into thick rounds, quickly reforming and cutting until all the dough is used up. You should have roughly 12 scones. If you prefer, you can form the dough into one thick round and cut it into 8 wedges.
  5. Space the scones out on the baking tray. Glaze the tops with a little oat milk, sprinkle with the pumpkin seeds and demerara sugar, then bake for 15 mins.
  6. Meanwhile, whip together the butter, pumpkin spice mix and maple syrup.
  7. When the scones are baked, remove from the oven and glaze with a little maple syrup. Eat while still warm, slathered in the maple butter, and try not to eat the lot...

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