Pumpkin Scones Air Fryer 2 Ways

Easy Pumpkin Scones egg-free

Pumpkin based sweet recipes are fairly new to me! In the UK, we do not use pumpkin puree in our bakes but rather chunks of pumpkin in savoury dishes such as pumpkin curry or vegan Harry Potter Pumpkin Pasties However, you can find grated pumpkin in Indian sweet recipes like Pumpkin Halwa or Pumpkin Kalakand. The closest that we come to popular pumpkin spice recipes are the Pumpkin spice lattes that are available in coffee shops in the autumn/fall! These scones are golden, buttery and crumbly. The recipe is simple and uses pumpkin puree and chai spices. The scones are baked in the air-fryer similar to our Lavender Scones and Starbucks style Orange Cranberry Scones – both are tender and delicious! Even though American scone recipes are not traditionally eaten withstrawberry jam and cream, I couldn’t help but spread on a layer of clotted cream!

Are pumpkin scones sweet or savoury?

The majority of pumpkin scones recipes out there are sweet but the beauty of pumpkin is that it works beautifully in both sweet and savoury recipes! For this reason, I thought of making savoury cheese and pumpkin scones which can be enjoyed with soups, or as a snack with some cream cheese spread on top.

Why you should make this recipe

Eggless – this is an egg-free pumpkin scones recipe perfect for those following a lacto-vegetarian diet Great way to use leftover pumpkin – pumpkin puree is so quick and easy to make and prevents food waste Uses regular pantry ingredients – apart from the fresh pumpkin puree, the base of the scones is made from baking cupboard essentials Great to transport – these scones are great to take on picnics or day trips! Full of flavour – thanks to the pumpkin puree and spices, these scones are packed with flavour Easy recipe scaling – easily double the recipe, if you want to make these for Halloween, Thanksgiving or another holiday.

Ingredients for sweet pumpkin scones

Full ingredients with measurements are available in the recipe card below at the end of this post Self-raising flour – self-raising flour is a mixture of all purpose flour, baking powder and salt. This flour is available in the baking aisle. Pumpkin puree – I made the pumpkin puree at home using the Instant Pot. If it is available to you, you can use canned pumpkin puree (the water content of homemade/tinned may mean you have to adjust the amount that you use). Use a paper towel to blot away as much moisture as possible. Pumpkin spice – for pumpkin spice, I used chai masala which consists of ground cinnamon, cardamom, clove, ginger, nutmeg and black pepper. Unsalted butter – use cold unsalted butter. Double cream – heavy cream or double cream is essential for crumbly scones that are soft inside Brown sugar – I used soft brown sugar but you can also use dark brown sugar Baking powder Vanilla extract – vanilla extract adds warm, sweet flavours

Pumpkin Scones glaze

These scones are covered in a delicious chai spiced based glaze that provide added sweetness and texture. The glaze is made from a mix of icing sugar, milk and chai spice

Starbucks Copycat Pumpkin Scones

For Starbucks style Pumpkin scones, spoon on a layer of sweet icing and drizzle over a second spiced glaze. The icing is made using icing sugar and milk.

Ingredients for savoury pumpkin scones

Self-raising flour Pumpkin puree – Homemade or store bought works fine too. Baking powder – ensure the baking powder you use that is fresh for the best results. Pumpkin seeds – you can use sunflower seeds or poppy seeds if you wish Cheese – I used cheddar but you can use any cheese that will grate and can melt, however you can use vegetarian or vegan parmesan cheese too.
Dried sage – you can use mixed dried herbs if you like. Salt

Pumpkin Scones using scone mix

Now this is about as easy as it gets! What if you could have pumpkin scones ready with just two ingredients? Scones mix and pumpkin puree. That is literally it. To a scone mix, add pumpkin puree. If the dough needs some more wet ingredients to make it a soft dough, add either cream or milk. If you like, you can add some extra flavouring such as pumpkin spice or cinnamon powder for flavour.

How to make pumpkin puree in the Instant Pot

Making pumpkin puree in the Instant pot is quite easy, quick and simple. You can make pumpkin puree two ways, either pressure cook whole small pumpkin in the Instant pot or peel, roughly chop and pressure cook. To cook whole Grab a sugar or pie pumpkin, place a steamer or rack in the liner of the Instant pot. Pour 1 cup of water, place a pumpkin on top of the rack or steamer. Close the lid (make sure the sealing valve is on the seal position) and Pressure cook for 13 minutes on HIGH. Let the pressure release naturally for 10-12 minutes, then release the remaining pressure manually. The pumpkin should be soft and very tender. Remove carefully, peel the skin and puree the pumpkin. To cook pumpkin pieces, peel the pumpkin and roughly chop. Place steamer or trivet in the liner, pour one cup of water. Then place chopped pumpkin on the steamer or trivet. Close the lid, select HIGH pressure and cook for 1 minute. Naturally Pressure release for 10 minutes then remove the cooked pumpkin pieces. Place them in a blender and make puree.

How to eat Pumpkin Scones

These pumpkin scones are perfectly sweet and buttery as they are thanks to the soft scone and sweet glaze. They go great with tea or Karak Chai or coffee such as Lavender Frappuccino. You can also serve them with some clotted cream for extra indulgence. Savoury scones go great with my carrot, ginger and coconut soup Goji Berries, Mushrooms and Sweet Potato Soup or Tomato, Harissa and Orzo Soup as a side to a meal. They are also be great alongside a hearty chilli or stew. I like to spread some cream cheese or butter to make them extra tasty!

How to make eggless pumpkin scones in the air fryer

Full printable recipe in recipe card below. Whisk together the flour, chai spice, sugar and pinch of salt. Add in the chilled grated or cubed butter and mix into the flour. If the butter is cubed, mix it into the flour with your fingertips until crumbs form. Spoon together pumpkin puree and cream and add to the dry mix. Form into a dough Pat into a round and cut into triangles. If baking British style scones, then form into rounds. Freeze them for 8-10 minutes. Place parchment paper into the air fryer and arrange the triangles onto the parchment, allowing some space in between each scone. Glaze them with cream using a pastry brush. Air fry for 8 minutes at 180C or 360F. Check the scones at 4 minute interval. Remove from the air fryer basket and allow to cool. Meanwhile, mix together the icing sugar, milk and pumpkin spice. Drizzle the icing over the cooled scones using a spoon. You can also spoon on a layer of icing. Optionally, top with chocolate sprinkles. Tips for Flaky Scones The butter must be cold – cold butter will melt as the scones cook, creating air pockets, ensuring they are light and flaky. Grate the butter – grating butter prevents you having to rub the butter into the flour. This ensures the butter stays cold. Mix until just combined as over kneading the dough will lead to tough scones. Ensure the scones are equal in size so they cook evenly. If you would like really tall scones like you see in magazines and recipe books, then double the ingredients and then double the thickness of the dough as you add the scones to the air fryer. Then add 3 extra minutes of cook time.

How to make savoury scones

Savoury pumpkin scones with cheese are a delicious treat, that you can enjoy with a cuppa in the morning or afternoon or as a side dish for your hearty soups. These savoury scones would make a great BREAD option on your holiday table. They scones are easy and simple to make, here is the recipe. Mix together sifted 225 grams self-raising flour, salt, 1 tablespoon pumpkin seeds, 1 teaspoon soft brown sugar and 1 teaspoon dried sage in a big mixing bowl. Add 50 grams cold butter cubes and rub with your fingertips until you get crumbs. Add 80 grams grated cheddar cheese and 150 grams or 1/2 cup pumpkin puree. Pour 2 tablespoon warm cream or milk, mix everything quickly using a butter knife or spatula. Bring the mixture with your hands and pat it on the lightly floured surface or tray. The thickness of scones should be 1 inch or 2.5cm. Cut them in to round scones using a cookie cutter. Do not twist your cutter when cutting out the scones. Press straight down, to ensure an even rise of the scones. Brush the top of the sones with some cream or milk and sprinkle with dried sage and cheese. Air fry for 5 minutes on 180centigrade /360farenhite, followed by a further 2 minutes at 160centigrade/320farenhite.

Can pumpkin scones be frozen?

Yes, pumpkin scones can be frozen. Allow scones to be cool completely then freeze the scones individually by wrapping in freezer friendly bags or foil. Reheat by using the air fryer or use the microwave.

Vegan pumpkin scones

Replace all the dairy products with plant based alternatives. Directly use vegan butter and vegan cream instead of the dairy option.

Other Pumpkin Recipes

Savoury Pumpkin Semolina Waffles Pumpkin Miso Soup One Pot Pumpkin Pasta Roasted pumpkin and garlic hummus Pumpkin Spice Biscotti Low fat Pumpkin falafel As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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