Pumpkin scones

bake Baking sweet Autumn
Total: 45 min. | Active: 30 min.
vegetarian

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.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 8 pieces

Dough
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
Icing
50 g icing sugar
1 tsp milk
¼ tsp cinnamon
¼ tsp bourbon vanilla sugar

How it's done

Dough

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.

Bake

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

Icing

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.

Show complete recipe