These pumpkin and ginger scones are the perfect Autumnal treat – soft, tender pumpkin scones filled with warming spices, dried cranberries and candied ginger. Serve with maple butter and lots of coffee!
I’ve made these pumpkin and ginger scones three times in the past couple of weeks. They are a new favourite and I can’t wait to share the recipe with you.
They are filled with all of my favourite Autumn flavours – pumpkin, warming spices, dried cranberries and crystallised ginger. I spent a little time experimenting with a few different pumpkin scone recipes and although they all tasted good, they just weren’t quite the scones I was looking for.
These scones though, are bang on the money. The crystallised ginger pieces, tart dried cranberries and cinnamon spice actually remind me of Christmas. Come to think of it, a batch of these golden scones would make a gorgeous festive breakfast!
I’ve been cooking and baking a lot of pumpkin recipes over the past couple of weeks – like my cinnamon swirl pumpkin loaf cake (a new favourite!), this pumpkin spice chocolate chip granola for breakfast and I recently gave my pumpkin spice muffin recipe a little update – they went down a storm with my taste testers (aka my family!)
(I want you to feel confident and prepared when making this recipe for the first time, so here’s a quick ingredient list. Keep scrolling to the bottom of the post to find printable recipe card!)
- Plain (all purpose) flour
- Baking powder
- Bicarbonate of soda (baking soda)
- Ground ginger
- Ground cinnamon
- Ground nutmeg
- Ground cardamom
- Cold butter, cut into small chunks
- Caster Sugar (you could also use soft light brown sugar)]
- Dried cranberries
- Crystallised ginger
- Pumpkin Puree. If you can’t find tinned pumpkin puree, see my post on how to make pumpkin puree from scratch
- Vanilla extract
- Egg wash to glaze the top of the scones
- Pumpkin seeds for sprinkling on top of the scones
how to serve these pumpkin ginger scones
These scones are lovely served with butter and jam but for a really special treat, I made some maple butter to spread thickly on the warm pumpkin scones and believe me, it’s a lovely combination.
If you love pumpkin spice lattes, check out my homemade pumpkin spice latte recipe to serve with these scones – it contains real pumpkin and is incredibly close to the real deal, I promise!
how to make maple butter
It’s very easy to make maple butter – all you need to do is stir together around 100g (or roughly 1 stick if you live in the USA) of soft butter and 1-2 tablespoons of pure maple syrup.
For a moment while stirring, it might seem like the butter and syrup are refusing to mix together, but have faith – they will come together to make the most heavenly combination.
Add a maple syrup glaze instead!
If you love an icing drizzle, you could top the scones with a maple syrup glaze – simply mix together 150g icing sugar with 2 tablespoons of maple syrup, 1/2 teaspoon of vanilla extract and a few drops of water to make a thick, pourable glaze. Drizzle over the cooled scones and allow to set.
how long do pumpkin scones keep?
Scones are always at their best fresh and slightly warm from the oven. They will be fine to eat the next day, although they won’t be quite as good.
can you freeze these pumpkin and ginger scones
Yes these scones can be frozen. Freeze in an airtight container or freezer bags for up to 3 months. Place the defrosted scones in a warm oven for about 10 minutes before serving.
So if the weather is looking dark and grey this weekend, hunker down and make a batch of these warming pumpkin scones to enjoy while snuggled on the sofa with a cosy blanket, a steaming hot latte/hot chocolate/tea and a good book to lose yourself in.
more scone recipes
more pumpkin recipes
did you make these pumpkin and ginger scones?
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- 450g (3 cups) plain (all purpose) flour
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated or ground nutmeg
- 1/4 teaspoon ground cardamom
- 1 tablespoon baking powder
- 3/4 teaspoon bicarbonate of soda
- 3/4 teaspoon salt
- 120g (8 tablespoons) cold butter, cut into small chunks
- 60g (1/4 cup) caster sugar
- 80g (1/3 cup) dried cranberries
- 50g (approx 1/4 cup) crystallised ginger, cut into small pieces
- 250g (1 cup) pumpkin puree
- 1/2 teaspoon vanilla extract
- 180ml (3/4 cup) buttermilk
- 1 egg yolk mixed with 1/2 tablespoon of buttermilk (or whole milk) for glazing the top of the scones
- 2 tablespoons demerara sugar
- 25g Pumpkin seeds for sprinkling on top of the scones
- Preheat the oven to 200C/180Fan/400F. Lightly dust a large baking tray with flour and set aside.
- Place the flour, all of the spices, baking powder, bicarbonate of soda and salt in a large mixing bowl. Whisk everything together to combine.
- Add the diced butter to the bowl and using your fingers, rub the butter into the flour mixture until the mixture resembles breadcrumbs. Stir in the sugar, dried cranberries and crystallised ginger pieces.
- Place the pumpkin puree, vanilla extract and buttermilk in a large jug and stir to combine. Make a well in the middle of the flour mixture and pour in the pumpkin/buttermilk mixture. Using a fork, lightly stir everything together until you have a messy, rough dough. It should be quite sticky.
- Tip the dough out on a lightly floured work surface. Lightly and briefly work the dough with your hands - don't knead - just turn and pat the dough into a circle, roughly 8 inches in diameter.
- Using a sharp knife, cut the dough into 8 equal sized triangles (mine are never completely equal - you might do better than me!) Place the triangles on the baking tray and brush the tops with the egg wash, trying not to let the egg dribble down the sides. Sprinkle with the demerara sugar and pumpkin seeds, Bake for 15-18 minutes or until risen and golden brown on the top and bottom.
- Remove from the oven and place a tea towel over the scones for 15-20 minutes - this helps to keep the scones soft and moist. If you prefer crisp scones, simply cool on a wire rack.
- Serve the scones warm with maple butter (or normal butter) and jam.
If you like a glazed scone, mix together 150g icing (confectioner's) sugar, 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract and a few drops of water until you have a thick but pourable glaze.
Pour the glaze over the scones while they are still just a little warm to the touch.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 159Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 28mgSodium: 540mgCarbohydrates: 22gFiber: 1gSugar: 4gProtein: 3g
Calories and Nutritional information are provided by a third party application and should be viewed as indicative figures only.