• Sarah L Samuels

Pumpkin Spice & Apricot Scones

Updated: Oct 16

When I had my cafe I was making scones every morning before we opened at 10am. We always made fruit and cheese scones and they were always good sellers. It took many tries to get a recipe I was happy with and my customers really loved them!


These scones are a variation of my fruit scones but with dried apricots and pumpkin spice. Pumpkin spice is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice.



Jump to recipe

My scones contain buttermilk and they are nice and fluffy inside and rise beautifully. Don’t let the buttermilk put you off as all you need is regular milk and some lemon juice. You don’t need to go out and buy it! Just the juice of half a lemon is enough for 100ml of milk.

To start pre-heat the oven to 220 degrees centigrade (200C Fan) or Gas Mark 7.


Then in a large bowl weigh out the SR flour, baking powder and butter.


Rub the butter into the flour until you have a texture of fine breadcrumbs.

Add the sugar, pumpkin spice and dried apricots and mix.

Add the egg then 3/4 of the buttermilk into the dry ingredients and bring together with your hands. Add the remaining buttermilk until the dough comes together - you may not need it all.

Tip the dough onto a lightly floured bench and roll out gently or flatten with your hands to about 2 cm thick then cut out with a pumpkin cutter. Re-roll and cut out until all the dough is used. If you don’t have a pumpkin cutter any shape will do.

Place on greased baking tray and brush with milk or egg for a nice glaze.



Bake for 12-14minutes




Recipe:

This recipe makes 5 large pumpkin scones - if you want to make more then just double the recipe.

230g Self Raising Flour

1 tsp Baking Powder

40g Unsalted Cubed Cold Butter

40g Caster Sugar

50g Dried chopped Apricots

1 Large egg

100 ml Buttermilk (milk + juice of half a lemon)

1 tsp Pumpkin spice


Method:

  1. Preheat the oven to 220 degrees centigrade (200C Fan) or Gas Mark 7

  2. In a large bowl weigh out the SR flour, baking powder and butter.

  3. Rub the butter into the flour until you have a texture of fine breadcrumbs.

  4. Add the sugar, pumpkin spice and dried apricots and mix.

  5. Add the egg then 3/4 of the buttermilk into the dry ingredients and bring together with your hands. Add the remaining buttermilk until the dough comes together - you may not need it all.

  6. Tip the dough onto a lightly floured bench and roll out gently or flatten with your hands to about 2cm thick then cut out with a 6 cm cutter. Re-roll and cut out until all the dough is used.

  7. Place on greased baking tray and brush with milk or any egg mixture that is left.

  8. Bake for 12-14minutes



Download recipe

PumpkinSpiceScones
.pdf
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Sarah’s extra slice......


Makes approx 5 large scones with a pumpkin cutter - you can use any cutter you like. Just double the recipe if you want more scones.


When cutting the scones do not twist the cutter as the scones will not rise evenly or straight.



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