British Pumpkin Spice Scones – Culinary Ginger

Step aside, pumpkin bread—the Brits have arrived with Pumpkin Spice Scones. These cozy bakes bring together sweet pumpkin, my homemade pumpkin spice blend, and the tender, crumbly texture of a classic British scone, all dotted with currants (or raisins) for a touch of tradition.

This is one of my most popular British recipes that feature pumpkin. A freshly-baked scone is perfect for a chilly morning breakfast, or an afternoon tea treat.

The perfect example of pumpkin season comes in the form of pumpkin scones, made British style. What does this mean? They’re simple, round, with no sweet glaze or frosting (very much the complete opposite of overly sweet scones like Starbucks pumpkin scones). They have the perfect amount of crumble and always best served with jam and clotted cream (more on this below).

What makes this a really good scone recipe

When it comes to the pumpkin spice, I use only two fall spices. I don’t want the scones to be overly spiced, since it’s easy to mask the mild pumpkin flavor. I add just a little cinnamon (which is strong on its own) and ground nutmeg, along with just the right amount of sweetness to balance the jam. This way, the scones aren’t too sweet and can still be enjoyed for breakfast.

What is clotted cream?

Clotted cream comes from pasteurized heavy cream, made in the same way as mascarpone cheese. You cook the cream low and slow, then skim the thick layer from the top. Check out my recipe for Clotted Cream to learn how to make it and read more about its place in traditional British afternoon tea.

Currants or Raisins in scones

Currants add little bursts of sweetness, but you can easily substitute raisins—or skip them altogether.

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. All pictured above.

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 stay the same: unsalted butter, white sugar (not brown), and milk—with the addition of pumpkin purée (homemade or store-bought), warming spices like cinnamon and nutmeg, and a sweet bite from dried currants (or raisins, if you prefer). If you have pumpkin pie spice on hand, you can use it as a substitute for 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.

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.

More scone recipes to try

If you love these pumpkin scones, you’ll want to explore more of my British-inspired scone recipes. From Classic English Scones to fruit variations like Strawberry Scones and Apple and Date Scones as well as and Savory Cottage Cheese and Chive Scones. Each one follows the same simple method for light, crumbly perfection.

Storing Scones

Freshly baked scones are best enjoyed the day they’re made, but they can be stored in an airtight container at room temperature for up to 2 days. To keep them longer, you can freeze scones either before or after baking.

• Freezing unbaked scones: After cutting the dough into shapes, place the scones on a baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Bake straight from frozen, just adding a couple of extra minutes to the bake time.
• Freezing baked scones: Let them cool completely, then wrap well and freeze for up to 2 months. Reheat in a 300°F (150°C) oven until warmed through.

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.

Janette is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on  Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…