Pumpkin Scones with Spiced Chantilly Cream – Tradiotional Method

Who doesn’t love scones? I like them plain, with fruit and of course with pumpkin. Flo made them famous and I reckon mine are just as good as hers

I like to serve them with spiced Chantilly (sweet) cream. Its decadent and light all at the same time.

IMPORTANT: I am an independent consultant for YIAH (Your Inspiration at Home) and you will often find recipes containing these spices, blends, oils etc. You can substitute with your own spices. If you are unsure, please drop me a line @ serena.yiah@gmail.com and ask. I will also list replacements in the recipe where I can.

Pumpkin Scones with Spiced Chantilly Cream

  • Servings: 8 scones
  • Difficulty: easy
  • Print


This recipe calls for cooked and cooled pumpkin, so ensure you have that to hand before starting. I like to bake my pumpkin with a rub of oil (put a couple tbsp’s of oil in the palm of your hand and rub into the pumpkin) and a sprinkling of YIAH baked apple pie spice (can sub for allspice) and dark brown sugar – bake on a lined tray on 170 for about an hour. Once cool, remove the skins if you left them on and any hard baked bits if  then mash until smooth. You can also steam them. I wouldnt recommend boiling them as they take on alot of water. Keeps in fridge for up to a week.

Preheat oven to 220 degrees and use shelf in lower top half of oven

Blend or sift together:

  • 1 3/4c sifted SR flour
  • 2 tbsp. white sugar
  • 2 teaspoons baking powder
  • 1/2 tsp salt


  • 1/3c shortening (preferred) or butter and rub between fingers until consistency of coarse breadcrumbs

In another bowl, combine:

  • 1 well beaten egg
  • 3/4 cup pumpkin
  • 1 tsp YIAH baked apple spice if you haven’t used it on the pumpkin (sub allspice)

Add pumpkin mix to dry ingredients. Stir lightly to make a soft dough. (you can add up to 1/4 c milk if its not forming a ball) Turn dough onto a lightly floured surface and knead gently about 8 times. Pat up into a quite high round, about an inch high. Dust some flour over the top. Cut out rounds using a cutter (tip* cut straight down and up, do not twist or your scones will fall over when baking).

Place each round an inch apart on a lined baking tray. Bake in oven for approx. 15 minutes until nicely browned on top and bottom. Remove immediately to a rack to cool. Best eaten on same day.

Chantilly Cream:

Add 1 tbsp. vanilla sugar (sub caster sugar) to 300ml whipping cream and whip until soft peaks form. Place in a nice serving bowl and sift over a tsp of the YIAH baked apple pie spice

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