Easy Cheesy Pumpkin Scones

These tasty cheesy pumpkin scones are the perfect comfort food for Autumn/fall. Easy to make and packed with flavour they go perfectly with a bowl of soup or slathered with butter as part of a cheeseboard or sharing platter.

Why you’ll love this recipe

• These cheesy pumpkin scones aren’t something you can buy in the shops which makes them a wee bit special.
• The taste, these cheesy spiced pumpkin scones are just packed with fabulous flavour.
• They are the perfect addition to a cheeseboard or sharing platter and go great with a bowl of soup at lunchtime.

I love making (and of course eating!) scones and have made quite a few on this blog, from my basic simple scones and fruit and nut scones, to traditional treacle scones, 3 ingredient cheese scones to fun lemonade (or prosecco!) scones.

So now it’s time to add some seasonal pumpkin to mix and make these spiced pumpkin scones!

Ingredients for cheesy pumpkin scones

Make sure you are using good quality fresh ingredients to make your spiced pumpkin scones.

Pumpkin – I have used a fresh pumpkin to make my scones. Just chopping up the flesh. You don’t want to use canned pumpkin puree in these scones as you want to have little pieces of pumpkin to bite into in the scones.

Flour – Self raising (baking/cake flour in USA) flour is used here plus some Baking Powder as well to really give your pumpkin scones a nice rise.

Butter – I always use unsalted butter in my recipes and then just add a pinch of salt myself. It’s just a personal thing as all manufacturers add differing quantities of salt to their salted butter so using unsalted and adding your own salt means you are in charge of the salt content of your scones etc.

Egg – I use my own free-range eggs from the chickens in our garden. always use free-range eggs please.

Cheese – I like to add cheese to my pumpkin scones, it adds more body and stops the pumpkin making the scones too moist, plus it adds fabulous flavour. I’m using cheddar cheese here, but you can use a Blue cheese or Goats cheese if you like.

Milk – Semi skimmed milk is all I ever have in the house but feel free to use whole milk if that is what you have in the fridge.

Flavourings – I’m just using a teaspoon of Mixed Spice in my pumpkin scones. In USA that would be pumpkin pie or apple pie spice mix. I also add some snipped chives for that lovely fresh flavour.

The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.

How to make pumpkin scones

The first thing you want to do when making these scones is to deal with that all-important pumpkin.

Peel the pumpkin and chop into small pieces about 1cm in size and toss these with a little olive oil and salt and pepper and spread out on a baking sheet so they are in a single layer.

Bake for about 15 minutes or until the pumpkin is tender and cooked through. Remove from oven and set this aside while you get on with making the scone dough.

Sift the flour and baking soda with a pinch of salt into your mixing bowl (sifting makes sure the baking powder is distributed evenly in the flour and any impurities are kept out of your batter) and add the butter, chives, spice mix and rub together with your fingertips.

Mix the egg with the milk in a jug and pour into the batter along with the roasted pumpkin cubed and bring all this together into a rough sort of dough. It’ll be a sticky scruffy sort of dough.

Tip the scone dough onto a floured surface and roll out to about 2cm thick and using a cookie cutter (mine is 7cm) cut out your pumpkin scones.

There will be bits of pumpkin showing and peeking out of the dough, this is perfectly normal.

Place your scones on a baking sheet and sprinkle with a bit more cheese. I mean can you ever have too much cheese?

Bake for about 20 minutes till they are all golden and have puffed up perfectly. The extra cheese will have melted on top of the scones.

Remove from the oven and let your pumpkin scones cool on a wire rack.

How many pumpkin scones does this make?

I got 12 scones from this recipe. My scones aren’t really thick as I rolled the dough to about 2cm thick. Obviously, if you roll your dough to 3cm thick you will get a deeper scone but less of them. The choice is yours.

How to serve these pumpkin scones

I love to serve these cheesy pumpkin scones alongside a simple bowl of soup for a good filling and comforting lunch.

They are also perfect slathered in butter and served just with a glass of wine in the evening or with a cheeseboard or sharing platter.

How long will they keep?

Your pumpkin scones are always best on the day they are made but will keep for a few days in an airtight box. Simply warm them up in the oven before serving.

You can easily freeze your pumpkin scones for up to 4 months. Simply defrost and warm in the oven before serving.

Looking for more super easy pumpkin recipes to try? Then check these out before you go;

Pumpkin and coconut soup

Quick and easy Thai pumpkin curry

Spiced pumpkin gin liqueur

Pumpkin and sage risotto

Pumpkin and apricot chutney

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.