Go Back

Pumpkin and Dark Chocolate Scones

Prep Time 15 mins
Cook Time 20 mins


  • Large bowl
  • Danish dough whisk or a knife for combining the ingredients
  • Lined baking trays
  • knife for cutting the scones



  • 3 cups self raising flour (or 3 cups of normal flour and 4½ tsp of baking powder)
  • ¾ cup wholemeal flour
  • 1 cup brown sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 150 grams chopped dark chocolate (I like to use Whittakers chocolate)
  • 1 cup cold cooked and mashed pumpkin
  • 75 grams melted butter (a dairy free spread would work well too)
  • 1 egg
  • ¾ cup milk (a dairy alternative would work here too)


  • 1 tbsp apricot jam
  • 3 tbsp boiling water



  • Pre heat your oven to 180 fan bake.
  • Line two oven trays.
  • Place all the dry ingredients into a large bowl and make a well in the centre.
  • Combine the melted butter, cold cooked mashed pumpkin and the egg in a seperate bowl.
  • Pour the wet ingredients (excluding the milk) into the dry, and gently combine.  
  • Gradually pour the milk into the mixture until it forms a dough.
  • Tip the dough onto a floured surface and pat into a square shape about 3-4cm high.
  • Cut into twelve equals sized scones.
  • Place close together on your lined trays.  This will encourage the scones to rise up.
  • Bake for 20 minutes 


  • Combine the apricot jam and boiling water to make a glaze.  When the scones are cooked baste the glaze over each scone.  This isn’t necessary but very tasty.