Pumpkin Scones

Serve with your favourite preserves or add a simple glaze.

  • Prep time: 15-20 min
  • Makes: 8
  • Cook time: 20-22 min

Nutritional Information


1/2 cup / 125 ml
canned pumpkin puree
Naturegg Omega 3 eggs
1/4 cup / 63 ml
2% milk
2 cup / 500 ml
all-purpose flour
1/3 cup / 83 ml
white granulated sugar
1 tbsp / 15 ml
baking powder
1 tsp / 5 ml
ground cinnamon
1/2 tsp / 2.5 ml
1/4 tsp / 1 ml
ground cloves, ground ginger, allspice (each)
1/8 tsp / 0.5 ml
1/3 cup / 83 ml
chilled, unsalted butter
walnuts, halved
1/4 cup / 63 ml
slivered almonds, crushed


  1. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.

  2. In a medium bowl, combine the pumpkin puree, eggs and milk with a fork. Set aside.

  3. In a separate large bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, cloves, ginger, allspice, and salt with a wire whisk.

  4. Cut the butter into 1/2 inch (1.25cm) cubes and add to flour mixture. Fold in the butter with a fork or pastry cutter.

  5. Pour the pumpkin mixture into the flour mixture and mix until combined. Do not over mix.

  6. If required, work the dough by folding the dough over itself on a lightly floured surface until all the flour is incorporated. Form the dough into a 1 inch (2.5cm) thick disc. Slice into 8 triangular pieces and place on the prepared baking sheet.

  7. Bake for 20-22 minutes or until the scones have puffed up slightly and are firm to the touch.

  8. Transfer on to a rack and let cool fully.

  9. (Optional) Garnish with walnuts and crushed, slivered almonds.

This recipe was made with:

Naturegg Omega 3

A nutritionally enhanced egg that offers even more essential nutrients.

Learn More

Tips: Shell Eggs

When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.

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