Mini pumpkin scones

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Mini pumpkin scones are small orange buns made with baking powder instead of yeast. These particular and delicious scones have pumpkin and lemon scent. They are not too sweet and have a light texture.

Mini pumpkin scones

Easy mini pumkin scones recipe.
4 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course bakery
Cuisine vegetarian
Servings 4 person(s)
Calories 123 kcal


  • 350 g all-purpose flour
  • 3 tsp baking powder
  • 0.5 tsp salt
  • 1 tbsp sugar
  • 50 g cold butter
  • 2 eggs
  • 20 ml milk
  • some lemon zest
  • 250 g pumpkin puree


Instructions: Mini pumpkin scones

  • Sift the flour and baking powder into a bowl. Add the salt, sugar and cold butter cut into small pieces. Briefly mix with your hands until the butter has crumbled.
  • In a second bowl whisk the eggs, pumpkin puree, milk and lemon zest.
  • Pour the pumpkin mixture into the bowl with the flour and stir until incorporated. The dough will be very sticky. Do not add more flour.
  • Pour everything on a generously floured surface. Sprinkle with more flour and roll out the dough into a half inch sheet. Cut the desired size using a sharp edge glass or a cookie cutter. Put the mini scones on a baking tray lined with baking paper gently removing the excess of flour.
  • Preheat oven to 220° C and bake the scones for about 12 – 15 minutes. In my opinion they are most delicious while still hot.


The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.


Serving: 4personsCalories: 123kcal
Keyword breakfast, buns, pumpkin
Tried this recipe?Let us know how it was!

lot of love. B.

p.s. If you are looking for a classic recipe for sweet scones check my Strawberry scones. (foto below)

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