Pumpkin scones

Pumpkin scones

Total: 45 min. | Active: 30 min.
Nutritional value / piece: 268 kcal
, Fat: 8 g
, Carbohydrate: 43 g
, Protein: 5 g
There are recipes – especially ones for sweet treats and baked goods – that can seem daunting to novice bakers. If you're a complete beginner or simply fancy spending an afternoon in the kitchen with your kids, then these pumpkin scones are perfect. They are simple to make, easy to work with, quick to bake and can be decorated however you like, perhaps even with colourful sprinkles. They are also a great way to introduce kids to vegetables. The natural sweetness of pumpkin makes it perfect for combining with desserts and it will give any bake a wonderfully soft texture.


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250 g white flour
100 g sugar
1 tbsp baking powder
½ tsp cinnamon
½ tsp bourbon vanilla sugar
½ tsp salt
50 g butter, cut into pieces, cold
120 g pumpkin puree
½ dl cream
1 egg

Shape the scones

a little white flour


50 g icing sugar
1 tsp milk
¼ tsp cinnamon
¼ tsp bourbon vanilla sugar
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How it's done

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In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Combine the pumpkin purée with the cream and egg, pour in, mix quickly to form a soft dough – do not knead.

Shape the scones

Shape the dough into a ball, flatten to approx. 2 cm thick (approx. 20 cm in diameter) on a lightly floured surface, cut into 8 pieces, place the scones on a baking tray lined with baking paper.


Approx. 14 mins. in an oven preheated to 200 °C (convection). Remove from the oven, leave the scones to cool on a rack.


Combine the icing sugar, milk, cinnamon and vanilla sugar to make a thick icing, transfer the icing to a piping bag with a smooth nozzle (approx. 2 mm in diameter), pipe stripes onto the scones, leave to dry.

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