If you’re looking for a recipe for pumpkin scones the old fashioned way (just like CWA pumpkin scones) then look no further than this (no mixer required!) easy pumpkin scone recipe.
This recipe is a classic from the Country Women’s Association.
Pumpkin scones the old fashioned way
Cravings are a funny thing aren’t they? I often wonder how your body can suddenly desperately need something you might not have thought of in ages.
My second pregnancy had quite a few of those moments.
When I was about 11 weeks with my second, I was getting ready to take lunch to a friend who had just had a baby.
I was going to eat lunch in literally 40 minutes but out of nowhere came the thought that I just had to have a sausage roll.
I hadn’t been to a bakery and bought myself a sausage roll in as long as I could remember but I drove straight to our local, handed over my money, ran to the car and before I’d even started the ignition I was into it.
When I got out of the car at my friend’s house I had to dust off the crumbs to hide the evidence.
I’m not kidding! Luckily there was no one around to witness it.
If you’re looking for a really simple scone recipe you might also like lemonade scones.
Pregnant or not, scones are something I get cravings for every few months and they’re all I can think of until I get my fix.
My kidss love them too.
This good old-fashioned pumpkin scone recipe comes from the CWA scone recipe book.
Yes they have an entire book of CWA scone recipes.
What I love about old recipes is that they’re not too specific.
There was no hand-holding 40 years ago and recipes just specified temperature with ‘in a hot oven’ and baking time with ‘until cooked.’
There were also no machines to help and everything was done by hand.
I guess they didn’t run the risk of being sued for someone burning themselves on said hot oven or setting the house on fire cooking them ‘until cooked.’
You might also like my Harvest Pumpkin Cake.
Usually I adapt recipes like this for the mixer but when I make these, I do it just as the recipes stated and get my hands dirty smooshing the butter and flour together.
The kids rather like making pumpkin scones too as you can imagine.
I have to breathe through the mess.
I swear the hands-on action made the pumpkin scones taste better.
Must be the love and hard work (although my other scone recipes are pretty tasty too).
These are light and fluffy and oh-so-morish. In fact I think I hear the cravings starting up again in the back of my mind (no I’m not pregnant!).
Find the recipe for pumpkin scones the old fashioned way at the bottom of this post.
So happy to find this simple recipe! I knew what I was looking for, but the recipes I was finding were so complicated, or too sweet…this one is JUST right!Stephanie
Now scone baking used to be something I was a little bit afraid of.
There seemed to be so many things that could go wrong – scones that don’t rise, scones that are too crumbly and dry (I’d say solution to that is more cream!), scone dough that’s too sticky… oh so many issues for one simple scone.
I’ve put together a list of some of the problems you might come across when making scones so you can have perfect pumpkin scones the first time.
Why didn’t my scones rise?
There’s really nothing worse (if you’re craving a good scone) than pulling scones out of the oven to find you’ve bake a tray full of dense, pancake-like scones.
So why did your scones go flat and not rise? There are a few reasons this might have happened.
Reason #1 that your scones didn’t rise
The first reason is probably the most common – over-kneading.
If you’ve made bread before, you’ll know that you knead the bread to activate the gluten and make everything really hold together and get super strong.
We don’t really want that with scones.
For scones, we want them to be a little bit crumbly (but not dry) so the dough will probably still be a little bit wet. Just knead until it has all just come together and then you’re ready.
Reason #2 that your scones didn’t rise
You twisted the cutter. When you’re cutting your scones it’s really important to flour your cutter well and press it gently into the dough.
Twisting the cutter makes them rise unevenly and can result in them not rising as much as you’d like. Check out the video below to see this in action.
Reason #3 that your scones didn’t rise
You didn’t bake then all nice and close together.
Once you’ve cut your scones, you need to put them on the tray so they’re just gently kissing each other (but not too close – see the video below).
Had pumpkin in the fridge and having no idea what to use it for, I turned to the internet and voila! Pumpkin scones:) This recipe was easy to follow and so yummy! I took pics of the whole process as well. Thank you for sharing!Marta
Scones are really kind – they lift each other up as they rise so putting them nice and close together helps create a good rise.
Reason #4 that your scones didn’t rise
I’m sure there are a lot more reasons but this is the last one I’m going to cover – your self-raising flour might be off (or your baking powder if you’re using plain flour and baking powder).
A really easy way to check it (whether you’re using baking powder or SR flour) is to put a little bit in some water or better yet, white vinegar.
If it fizzes then it’s ok, if not, best you get some new baking powder.
Watch the video below for a quick demo on how to cut the scones and line them up nice and close together.
Ignore the toddler wanting to play with his car in the middle of the dough.
A few other FAQs
Q What if I’ve run out of self-raising flour?
A You can make self-raising flour by adding one teaspoon of baking powder for every half a cup of plain flour. So for this recipe you’d need 2 cups of plain flour and 4 teaspoons of baking powder.
Q Does the butter really need to be cold?
A Yes it does. The reason butter needs to be cold for making scones is to make sure the butter stays solid until it’s in the oven. When it melts only at a high temp, it creates beautiful, flaky layers and pockets (it also helps them to rise).
Q Can you use margarine instead of butter?
A In theory yes, you could use margarine in place of butter. For flavour and texture, butter will give slightly better results. In terms of my personal opinion, margarine isn’t a real food. It contains a mixture of different oils and chemicals and in my opinion, is best avoided.
Q Should you put egg in scones?
A Yes. Eggs help to bind the ingredients and help your scones to rise.
These scones sound like a great combination! Especially for the fall when we are inundated with pumpkin spice everything!Shelby
If you like pumpkin scones, how about trying my maple pumpkin pancakes?
What about you? Are you ok with recipes that say things like ‘in a hot oven’ or do you need specifics? If you have any other questions, please just ask in the comments. Happy baking!
What do you often crave?
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Pumpkin scones the old fashioned way
- 2 cups self-raising flour
- 1 cup cooked mashed pumpkin
- 2 tbsp raw sugar
- 2 tbsp butter
- 1 egg
- 2 tbsp full-fat milk
- Pre-heat the oven to 180C (356F) fan-forced and line a baking tray with baking paper.
- Sift the flour into a large bowl.
- Add the sugar and whisk it through then use your fingers to rub in the butter until the mixture resembles bread crumbs.
- Add the egg, milk and pumpkin and fold them through.
- Turn the dough out onto a floured surface, flour your hands and pat it out to about 2-3cm thickness.
- Use a floured, round cookie cutter to cut out rounds and place them on the tray so they are just touching.
- Gently pat any excess dough together then let it rest a few minutes and pat out and cut out more circles.
- Bake the scones for 10-15 minutes or until golden.
- Transfer to a wire rack to cool or gobble them up straight away with jam and cream.
About The Author
Nutrition and Wellness Coach, mum of 3 and creator of Claire K Creations, Claire Cameron is passionate about simplifying natural living for busy families.
Through good food, natural products & simple living she'll help you achieve better health and a happier planet in a quick, easy & affordable (but not hippie!) way.
Don't forget to grab your free eBook 12 Ingredients, 11 Recipes.
If you make this recipe, don't forget to share it and tag me @clairekcreations .
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Hi Claire, I made the pumpkin scones today! They are so soft and just scrumptious thank you for the recipe. Better than creaming butter and sugar method, far less messy.
Thank you Claire, made these today and they were amazing! I roasted my pumpkin instead of boiling and added 1/2 cup of mixed pepita and sunflower kernels. Served them warm (with butter).
They didn’t last long on the plate :)
That sounds so good Roberta!
Thank you :) These were lovely. I added parmesan cheese (because just about everything is better with cheese) and they were amazing
Cooked at 220 and for 20 minutes – but mine were pretty thick. They were light and fluffy
Oh what a delicious addition!
Tried these today. Great flavour (I added dried rosemary to mine), however the mixture was very sticky, and the scones rose but were quite dense. I noticed that the temp was only 180°C, when most scones are cooked in a hot oven of 220°C plus. I’ll try a hotter oven next time to see if this gives a lighter more airy texture.
Hi Lisa. Oh dear that’s no good. Flours can vary quite a lot between brands and batches so sometimes a little needs to be added to make it less sticky. I hope the alterations help next time.
So happy to find this simple recipe! I knew what I was looking for, but the recipes I was finding were so complicated, or too sweet…this one is JUST right!
Thanks Stephanie, I agree scones can be tricky but with the right recipe they can be easy!
Had pumpkin in the fridge and having no idea what to use it for, I turned to the internet and voila! Pumpkin scones:) This recipe was easy to follow and so yummy! I took pics of the whole process as well. Thank you for sharing!
You’re welcome Marta so glad you liked it!
I love making scones with my hands, it really isn’t very hard…. I did a savoury batch in the Thermomix, but it just wasn’t the same… I think you are right about the love and time. I do love a recipe with no hand holding, but have found if you do that on your blog, all hell breaks loose!
:) Liz xx
Yes I can imagine there would be a lot of questions if I left out detailed instructions. x
These scones sound like a great combination! Especially for the fall when we are inundated with pumpkin spice everything!
Ooh a bit of pumpkin pie spice would make these even better!
Hehe I must admit those recipes drive me a bit crazy. Perhaps it’s the baker in me but I like the know exact measures. I tried using one of those cookbooks for a custard tart (the traditional ones with the nutmeg) and it was a resounding flop! :P
Haha I’m getting better at mixing it up but custard sounds like a tricky one to do without exact measurements.
Is this Lady Flo’s recipe? Every time I mention scones around here someone asks me if I’m going to make Lady Flo’s pumpkin scones. I haven’t done it yet but one day I’ll have to just to shut them up. Your scones are gorgeous.
I don’t remember one craving when I was pregnant. I wish I could do it again and then I’d make up cravings for my favourite foods. :)
I’m not sure Maureen but they sure are good! Haha yes that would be a good idea especially if you had an obedient husband who would go and get them for you!
This is not Flo’s recipe. With her’s you have to cream butter and sugar together first, though only 1 tbs of butter and 1/2cup of sugar is in her recipe.
Your scones look terrific and there’s something really nostalgic about a pumpkin scone. I never go to bakeries but when I was pregnant I was there every day! xx
I’m glad I’m not the only pregnant bakery addict Charlie! x
The lovely lady called Claire who is willing to share recipes with the rest of us has become my mentor in the cooking world. Since the death of my husband some years ago, I have not cooked much at all, but looking at some of her recipes has inspired me to try cooking again — thank you Claire
You are so very welcome Jeanne! Glad I could inspire you back into the kitchen x
So pleased you liked the pressie! Can’t see the old button to print the recipe here, am I going blind? (totally on the cards). Now I’m making scones this weekend!! xx
I did indeed thank you! Haha no not going blind. We’re in the process of updating how recipes are displayed. Might be a copy and paste for a while sorry. x