Sweet Pumpkin Scones
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 50mins
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- Serves
- 8
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- Calories
- 425
These American style scones are great for a sweet breakfast or with a cup of coffee mid-morning. They will keep for 2 days covered on the side. This recipe makes more pumpkin puree than used in soups, risottos or drinks, you can also freeze the puree for up to 3 months.
recipe updated 29 May 2026
Ingredients
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- Unsalted butter
- 115 g
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- Pumpkin
- 1
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- Plain flour
- 250 g
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- Ground cinnamon
- 1 teaspoon
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- Allspice
- ½ teaspoon
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- Ground ginger
- ½ teaspoon
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- Ground nutmeg
- ¼ teaspoon
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- Ground cloves
- ¼ teaspoon
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- Salt
- ¼ teaspoon
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- Baking powder
- 2 teaspoons
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- Thickened cream
- 80 g
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- Egg
- 1
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- Light brown sugar
- 100 g
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- Vanilla extract
- 1 teaspoon
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- Thickened cream
- 2 tablespoons
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- Icing sugar
- 50 g
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- Maple syrup
- 1 tablespoon
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- Water
- as needed
Tools
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Oven
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kCook Multi
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Small bowl
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Bowl - large
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Jug
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Baking tray - large
Step preview
- Preheat the oven - 170ºC
- Place the pumpkin cut side down on a baking tray
- Bake until tender - 45 minutes, 170ºC
- Remove from the oven, let cool slightly, then remove the skin
- Increase the oven temperature - 200ºC
- Fit the Knife blade
- Add the pumpkin into the appliance bowl, attach the lid with the filler cap
- Blend until smooth - 30 seconds, speed 8
- Transfer the pumpkin puree into a clean bowl and let cool completely
- Line a clean baking tray with parchment paper
- Clean the appliance bowl and fit the Knife blade
- Add the ingredients into the appliance bowl, attach the lid with the filler cap
- Mix until coarse crumbs form - 30 seconds, speed 12
- Add the next ingredients into a jug
- Then add 115 g of the pumpkin puree and whisk by hand to combine
- Transfer the mixture into the appliance bowl, attach the lid with the filler cap
- Mix until a dough forms - 1 minute, speed 10
- Transfer the dough to a lightly floured work surface
- Roll out the dough into a disc, about 20 cm wide
- Cut the disc into 8 wedges and place them on the prepared baking tray, spaced apart
- Brush the dough with 2 Tbsp of cream
- Bake until lightly brown - 20-25 minutes, 200ºC
- Remove from the oven and let cool
- Add the ingredients into a small bowl
- Then add water, enough to make a thin icing, and mix to combine
- Drizzle the icing over the scones
- Serve