Pumpkin scones

I keep my promises…

…and as promised here is my pumpkin scone recipe to share with you all. It's late at night and my bed is calling but I was determined to post this recipe on Halloween itself- and I made it with 5 minutes to spare!

I took the entire batch of scones to work today to share with my colleagues as an afternoon snack. Everyone had a taste and there were many ‘noises’ of approval around the room. Maybe they were just being nice… well, why not find out for yourself! 

I’ll save you the guess work- they were very yummy indeed! Warming and delicately spicy just the way you would imagine a thick cut wedge of moist ochre coloured tea bread.

If autumn were a food she would definitely be a pumpkin scone!

We ate the scones warmed from the oven split open and spread with butter and drizzled with a little syrup (well, they did and I had a dollop of soy yoghurt). They are perfectly moist and moreish all on their on but a topping always finishes it off nicely- nut butter could also work well!

I have to admit I feel as though I somewhat cheated a little. I had planned on buying a pumpkin and preparing the puree from scratch, but all the ones I saw in the shops were huge pumpkins ready to be carved. Then I remembered I had a bottle of pure organic pumpkin puree already tucked away in my baking box. Teamed up with some pumpkin seeds sprinkled across the top and you have your perfect recipe for all year round. I imagine the pumpkin could just as easily be substituted for squash or even sweet potato!

Recipe: pumpkin scones

Makes approx. 12 wedges (in a large circle)


  • 1/3 cup rapadura plus ¼ tsp stevia
  • 3 ½ cups mix of white and wholemeal spelt flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 3 tsp ground ginger
  • 1 tsp cinnamon
  • Pinch of salt
  • ½ cup coconut butter
  • 2 cups pureed pumpkin
  • Handful of pumpkin seeds


In a large mixing bowl, combine dry ingredients. Mix through partially melted coconut butter to achieve a crumb consistency to the mixture. Add pureed pumpkin and combine well until a dough is formed.

On a lightly floured surface, knead the dough a few times, pushing it into a large circle a (generous) inch thick. Sprinkle the top with pumpkin seeds and press lightly into surface.

Place dough onto a parchment lined baking sheet and score the dough into 12 (or 8 larger) triangular pieces. It is easiest to do this once the dough is on the baking sheets ready to go straight into the oven as it may be hard to transfer to the baking sheet once cut. Don’t worry if the dough is sticky and difficult to cut all the way through, the segments should just serves as a guide and can be cut fully once cooked.

Bake at 200C degrees for approx. 15 minutes until golden. Allow to cool slightly before slicing and serving.

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