Autumn, Winter, Sweet, Snacks

Pumpkin Scones

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 will get bored by the time it really matters.

These Scones not only include pumpkin purée (from a can) but also the all important spice mix. I have linked the recipe which is attached to my Fluffy Pumpkin Spice Buns

Make as individual scones or a round cut into wedges.

approx 12


450g plain flour
Pinch salt
85g caster sugar
15g baking powder
3 tsp pumpkin spice mix
1/4 allspice

Plus 140g vegan butter block


150g pure pumpkin purée from a can
150g oat milk
2 tsp apple cider vinegar

To Finish
1-2 tbs oat milk to glaze
Pumpkin seeds
Demerara course brown sugar

Pumpkin Spice Maple Butter

100g vegan butter

1 tbs pumpkin spice mix

1 tbs maple syrup


  1. Pre heat the oven to 200 fan
  2. Combine wet and set aside.
  3. Combine dry minus butter, then add the butter in cubes and rub together to form bread crumbs. I like to keep little lumps of butter visible at this stage as it helps them rise during the bake.
  4. Add the wet into the dry and work into a smooth dough. Do not over work or kneed.
  5. Place the dough onto baking parchment and form into a very thick disc 2 inches deep or taller, cut into rounds with a pastry cutter. Reform quickly and cut again until all dough is used. roughly 12.
  6. You can form into a thick round and cut into 8 wedges if you prefer.
  7. Glaze with a little oat milk and sprinkle with pumpkin seeds and Demerara sugar if using.
  8. Baking individually bake for 15 minutes.
    Due to not glazing with egg yolk I brush a little maple syrup on the scones while still hot to give them a glossy finish, also maple and pumpkin is a match made heaven.
  9. Whip together the butter, pumpkin spice and maple and eat straight from the oven warm.
  10. They will keep for several days in an airtight container.

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