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Pumpkin Scones

17/11/2023

Pumpkin scones are a delicious autumnal variant of the traditional British quick bread. Here is a version with an Italian twist:

Ingredients

  • 250 g of all-purpose flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 50 g of brown sugar
  • 1 teaspoon of ground cinnamon
  • A pinch of grated nutmeg
  • 110 g of unsalted butter, cold and cut into cubes
  • 100 g of pumpkin puree (previously cooked and blended until smooth)
  • 1 large egg
  • 3 tablespoons of fresh cream
  • Optional: grated orange zest for a citrusy touch

Preparation

  1. Preheat the oven to 200 °C and prepare a baking sheet by lining it with parchment paper.
  2. In a large bowl, sift together the flour, baking powder, baking soda, salt, brown sugar, cinnamon, and nutmeg.
  3. Add the cold butter to your dry ingredients and use a pastry cutter or your fingers to incorporate the butter until the mixture is crumbly.
  4. In another bowl, combine the pumpkin puree, egg, and fresh cream (and orange zest if you’re using it), mix until smooth.
  5. Make a well in the center of the dry ingredients and pour in the pumpkin mixture. Mix with a spatula or a wooden spoon until the ingredients are just combined, but try not to overwork the dough.
  6. Transfer the dough onto a lightly floured surface and gently work it into a disc about 2 cm high.
  7. Use a pastry cutter or a glass to cut out the scones and arrange them on the prepared baking sheet.
  8. Brush the tops of the scones with a bit of cream to give them a nice golden color in the oven.
  9. Bake for 12-15 minutes or until the scones are golden brown.
  10. Let them cool slightly on a rack before serving.

Pumpkin scones are delicious served warm, perhaps with a spread of butter or some sweet cream cheese.

Curiosity

Scones are a classic component of English Cream Tea, but with the addition of pumpkin and spices, they become a perfect autumnal treat. Pumpkin is very much appreciated in Italy, especially in the north where it is often used in risottos or to make Mantuan pumpkin tortelli. In this case, it’s lovely to think about how a vegetable so typical of the peninsula can be integrated into a recipe of British origin.

Pumpkin Scones