Pumpkin and Cinnamon Scones

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Dessert Breakfast United Kingdom Hard

35 min 260 kcal 6g protein

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Did you know?

Pumpkin scones became popular in Britain during the Victorian era when the spice trade introduced cinnamon to the island.

Ingredients

Servings:

Plain Flour 250 g ↻ Gluten → Gluten-Free Flour Blend
Baking Powder 2 tsp
Salt 0.5 tsp
Ground Cinnamon 1 tsp
Pumpkin Purée 200 g
Unsalted Butter 60 g ↻ Milk → Vegan Butter (Plant‑based Margarine)
Large Egg 1 piece ↻ Eggs → Flaxseed Egg (1 Tbsp Ground Flaxseed Mixed With 3 Tbsp Water, Set For 5 Min)
Granulated Sugar 2 tbsp
Milk (For Glaze) 30 ml optional ↻ Milk → Oat Milk

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Method

Preheat the oven to 200 °C (180 °C fan) and line a baking tray with parchment paper.

In a large bowl whisk together the plain flour, baking powder, salt, and ground cinnamon.

Cut the butter into the dry mixture with fingertips or a pastry cutter until it resembles fine crumbs.

Stir in the pumpkin purée, egg, and sugar until just combined; avoid over‑mixing.

Turn the dough onto a lightly floured surface, gently pat to a 2 cm thickness and cut out rounds with a floured cutter.

Place the scones on the prepared tray and brush the tops with milk (or oat milk) for a golden glaze.

Bake for 15–18 minutes, or until risen and lightly golden. Cool slightly before serving.

Nutrition per serving

260 kcal

6 g protein

35 g carbs

10 g fat

Approximate values, not medical advice.

Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.