Pumpkin & Maple Scones

wp-1477844825886.jpgPumpkin-fever isn’t quite over yet.

With the pumpkins still hanging around after Halloween, it seems like every one is just a bit sick of a certain orange vegetable. I know I’m sick of picking pumpkin seeds out of the plug hole in our kitchen. But for those die-hard pumpkin fans, or anyone looking for something a bit different to showcase their pumpkin, I have a quick recipe for you…

These scones use pumpkin puree, which is pretty much available year-round, and saves you hacking at a pumpkin past the 31st. The best way to eat them is warm with a bit of butter, or some jam…


  • 1 cup white self-raising flour
  • ¾ cup wholemeal self-raising flour
  • 1tsp cinnamon
  • 1tsp ginger
  • Pinch of nutmeg
  • ¼ cup unsweetened almond milk
  • ¼ cup maple syrup
  • 1/4tsp baking soda
  • 1/4tsp salt
  • ½tsp baking powder
  • 1tbsp coconut oil, melted
  • ¾ cup pumpkin puree, tightly packed (make sure you get 100% pumpkin puree, nothing with anything added)



  • Preheat the oven to 180*c, and line a baking sheet with baking parchment.
  • In a large mixing bowl sift together the flour, cinnamon, ginger, nutmeg, baking soda, and baking powder.
  • Stir the pumpkin puree into the dry ingredients, until it takes on a crumbly texture.
  • In a smaller bowl combine the maple syrup, melted coconut oil, and almond milk; pour this into the larger bowl, and stir to create a dough.
  • Knead the dough on a lightly floured surface, just until it pulls together.
  • Now, you can shape these in a couple of ways: either form a large disc and mark out six wedges, or use a scone cutter, or simply shape into six scones by hand. I went with the last as my scone cutter has mysteriously disappeared- my preference is definitely a cutter, as you get a better rise.
  • Bake for 20 minutes, until risen and golden. These will keep in an air tight tub for 3 days- though they’re best warm straight from the oven…


Leftover pumpkin puree? Try these out…

Pumpkin Pie Smoothie

Halloween Nice-Cream

Pumpkin & Cheat’s Salted Caramel Baked Oatmeal

Pumpkin, Apple & Chia Overnight Oats

Pumpkin Bread


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