Pumpkin Scones

Name: Pumpkin Scones
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 300 g peeled and deseeded pumpkin flesh, cut into 3cm pieces; 1 tsp. olive oil; 1 tbsp. maple syrup; 1 tsp. ground cinnamon; 1 tsp. ground ginger; 1/2 tsp. ground nutmeg; 125 g unsalted butter, chilled and cubed; 250 g self-raising flour, plus extra to dust; 1 tsp. baking powder; 75 g soft brown sugar; 150 g icing sugar, sifted; 4 1/2 tbsp. maple syrup

Use up your leftover pumpkin from Halloween in these spiced sweet treats, making sure nothing goes to waste. The perfect way to celebrate Autumn.

By Grace EvansPublished: 28 October 2022

Jump to recipe

Use up any of your Jack O' Lantern leftover from Halloween this year with this deliciously spiced pumpkin scone recipe!

When carving your pumpkin, reserve the carved out flesh and keep refrigerated for up to 3 days before using. If you've only had your Jack O' Lantern carved and on display for 24hr and indoors, then the shell and it's flesh is fine to use in a recipes. However, if your carved pumpkin has been sat on the doorstep for a couple of days then we don't recommend eating it.

There are lots of other ways to use up your otherwise discarded pumpkin. Try adding it to risottos, soups and stews .

If you double the batch of pumpkin puree in this recipe, then try giving out pumpkin spiced brownies a go!

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Yields:

Prep Time:

15 mins

Cook Time:

50 mins

Total Time:

1 hr 5 mins

Cal/Serv:

387

Ingredients

300 g
peeled and deseeded pumpkin flesh, cut into 3cm pieces
1 tsp.
olive oil
1 Tbsp.
maple syrup
1 tsp.
ground cinnamon
1 tsp.
ground ginger
1/2 tsp.
ground nutmeg
125 g
unsalted butter, chilled and cubed
250 g
self-raising flour, plus extra to dust
1 tsp.
baking powder
75 g
soft brown sugar

For the topping

150 g
icing sugar, sifted
4 1/2 Tbsp.
maple syrup

Directions

1. Step 1Preheat oven to 200ºC (180ºC fan) mark 6. In a small roasting tin, toss the pumpkin with the oil and roast for 25min, until golden and softened completely. Whizz the cooked pumpkin, 1tbsp maple syrup and spices in the bowl of a food processor until smooth. Tip on to a plate and spread into a thin layer to help cool the puree quickly.
2. Step 2Meanwhile, line a baking sheet with baking parchment. Using a food processor, pulse butter, flour, baking powder and a pinch of salt together until mixture resembles fine breadcrumbs. Alternatively put the flour, baking powder and salt into a large bowl and rub the butter in using your fingertips.
3. Step 3Pulse/mix in the soft brown sugar. Add the cooled pumpkin puree and pulse/mix until the mixture clumps together.
4. Step 4Tip on to a lightly floured work surface and bring together by kneading once or twice lightly (the dough will be very soft, but don’t worry). Pat dough into a rough 18cm circle. Transfer to the lined baking sheet and slice into 8 equal wedges and pull them apart slightly on the tray.
5. Step 5Bake for 20-25min, until golden and risen. If the scones have spread, then re-slice into wedges and leave to cool on tray.
6. Step 6 Meanwhile, in a small bowl, mix together the icing sugar and maple syrup until combined. Add a few drops of water to loosen the icing if it’s too thick. Dip tops of scones one at a time into the icing, face down, letting the excess to drip back into the bowl before turning the right way up and putting back on the tray. Leave to set for at least 15min before serving.

Per serving:

Calories: 387
Protein: 3g
Total fat: 14g
Saturates: 8g
Carbs: 61g
Total sugars: 36g
Fibre: 2g

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Grace Evans

Senior Cookery Writer

Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.

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