These peri peri pumpkin scones combine roast pumpkin with a spiced peri peri seasoning for a savory take on the classic scone. The dough comes together with heavy cream and sparkling water, no butter to cut in and no eggs needed. They bake up golden in 20 minutes and are best served warm.
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TL;DR (Quick-Answer Box)
What it is: Savory pumpkin scones made with self-rising flour, heavy cream, sparkling water, and a peri peri spice blend, cut into rounds and baked until golden.
Why you'll love it: There's no butter to cut in and no eggs to whisk, so the dough comes together in one bowl with a spatula and a brief hand-knead. Total hands-on time is about 15 minutes, and the sparkling water helps keep the crumb light without any fussy technique.
How to make it: Mash the pumpkin, whisk the flour, salt, and peri peri spice together, then stir in the cream, sparkling water, and pumpkin. Knead briefly, pat into a circle about 1 inch thick, cut into rounds with a floured cutter, and bake at 400°F (200°C) for 20 minutes until golden.
Why This Recipe Works
- No butter to cut in and no eggs needed, so the dough comes together quickly in one bowl.
- Sparkling water adds lightness to the crumb without any extra technique.
- Self-rising flour means no separate leavening agents to measure out.
- The peri peri spice blend adds warmth and heat throughout the dough, not just as a topping.
- Roast pumpkin adds moisture and color without needing a glaze or icing.
- A brief knead keeps the scones tender since the gluten isn't overworked.
- Leftover dough gets re-shaped and cut again, so there's minimal waste
Ingredients Used
Self-rising flour: forms the base of the dough and provides the leavening, since it already contains baking powder and salt built in. This recipe uses ½ cup more flour than my 3 Ingredient Scones or Cheese and Bacon Scones, since the pumpkin adds extra moisture to the dough.
Salt: balances the flavor and enhances the spice blend and pumpkin.
Peri peri spice blend: the key flavor of this recipe, adding heat and warmth throughout the dough rather than just on top.
Heavy cream: adds richness and helps bind the dough without needing butter or eggs.
Sparkling water: the carbonation helps keep the crumb light and tender.
Roast pumpkin or canned pumpkin: adds moisture, color, and a subtle natural sweetness that balances the peri peri spice.
Self-Rising Flour Substitute (If You Don't Have Any on Hand)
If you don't have self-rising flour on hand, you can make your own using pantry staples.
Per cup of self-rising flour, combine:
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
For this recipe (3½ cups self-rising flour), combine:
- 3½ cups all-purpose flour
- 5¼ teaspoons baking powder
- ⅞ teaspoon salt (roughly ¾ teaspoon, slightly rounded up)
Whisk the all-purpose flour, baking powder, and salt together well before using in place of the self-rising flour. Continue with the recipe as written, still adding the 1 teaspoon of salt called for separately.
How to Make Peri Peri Pumpkin Scones
Mash the Pumpkin
Blend the roast pumpkin into a smooth mash and set aside.
Whisk the Flour and Peri Peri Spice
Add the self-rising flour, salt, and peri peri spice blend to a large bowl and whisk well to combine.
Add the Cream, Sparkling Water and Pumpkin
Add the cream, sparkling water, and pumpkin puree to the bowl. Mix well with a silicone spatula. The dough may still look moist at this stage.
Knead the Scone Dough
Go in with your hand and knead very briefly. Do not overwork the gluten, or the scones will turn out tough instead of tender.
Shape the Scone Dough
Tip the dough out onto a floured board and knead gently again, just briefly, to help shape it into a circle. Pat the dough down to about 1 inch thick.
Cut the Scones
Use a floured scone cutter to cut into rounds and place on a parchment-lined baking tray, arranging them so they touch. Gently knead the leftover dough, re-shape, and cut again to use it all up.
Bake the Scones
Bake at 400°F (200°C) for 20 minutes, until golden.
Pumpkin Scone Variations
- Cheese: Fold in ½ cup of grated sharp cheddar with the dry ingredients for a cheesy version of these scones.
- Extra heat: Add an extra teaspoon of peri peri spice blend, or a pinch of chili flakes, if you like more heat.
- Herby: Add a tablespoon of chopped fresh coriander or parsley to the dough for a herby note that pairs well with the peri peri spice.
- Milder version: Reduce the peri peri spice blend to 1-2 teaspoons if you're serving these to those who prefer less heat.
Peri Peri Pumpkin Scones Questions, Answered
Yes, canned pumpkin works well in this recipe. Just make sure it's plain pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
That's normal at this stage. The dough should look a little moist and shaggy after mixing with the spatula, this is why you go in briefly with your hand to bring it together rather than continuing to mix with the spatula.
These are best served warm the day they're baked, but you can store leftovers and reheat them, see the Storage & Serving section below.
You can use a store-bought peri peri seasoning, or make your own blend at home if you prefer to control the heat and ingredients.
Placing them so they touch helps them rise up rather than spread out, and keeps the sides soft rather than crusty.
Pro Tips & Troubleshooting
- Don't overwork the dough. Knead only briefly, both in the bowl and on the board. Overworking develops the gluten and results in tough, dense scones instead of tender ones.
- Blot excess moisture from roast pumpkin. If your roast pumpkin seems watery, pat it dry before mashing so the dough isn't too wet.
- Flour your cutter between cuts. Dip the scone cutter in flour before each cut so it doesn't drag or seal the edges, which can stop the scones from rising evenly.
- Cut straight down. Avoid twisting the cutter as you press through the dough, twisting can seal the edges and affect how well the scones rise.
- Use the leftover dough. Gently re-knead and re-cut the scraps rather than discarding them, this is where the smaller "cook's treat" scone comes from.
- Check for doneness. Scones are done when golden on top and they sound hollow when tapped on the bottom.
What to Serve With Peri Peri Pumpkin Scones
These scones are great served warm on their own, or with butter and a relish, tomato relish is a favorite pairing. A few other ways to serve them:
- With whipped butter to let the peri peri spice stand out
- Alongside a bowl of soup for something heartier
- With cream cheese for a tangy contrast to the spice
- As part of a savory grazing board or brunch spread
Storage & Serving
Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 4-5 days.
To freeze, let the scones cool completely, then store in an airtight container or freezer bag for up to 2 months.
To reheat, warm scones in a 350°F (180°C) oven for a few minutes until heated through, or microwave briefly if you're short on time. Serve warm, plain or with butter and relish.
Peri Peri Pumpkin Scones
INGREDIENTS
- 3½ cups self-rising flour
- 1 teaspoon salt
- 3 tspns peri peri spice blend homemade or store-bought
- 1 cup heavy cream
- 1 cup sparkling water
- 1 cup roast pumpkin canned pumpkin, mashed
INSTRUCTIONS
- Preheat the oven to 400°F (200°C).
- Blend the pumpkin into a smooth mash and set aside.
- Add the flour, salt, and peri peri spice blend to a large bowl and whisk well to combine.
- Add the cream, sparkling water, and pumpkin puree. Mix well with a silicone spatula. The dough may still look moist at this stage.
- Go in with your hand and knead very briefly. Do not overwork the gluten.
- Tip the dough out onto a floured board and knead gently again, just briefly, to help shape it into a circle.
- Pat the dough down to about 1 inch thick.
- Use a floured scone cutter to cut into rounds and place on a parchment-lined baking tray, arranging them so they touch. Gently knead the leftover dough, re-shape, and cut again to use it all up.
- Bake for 20 minutes.
- Serve warm, plain or with butter or a relish of your choice.
NOTES
- I used a 7cm (2.75in) cutter for this batch. Yield will vary depending on how thick you pat the dough and the size of your cutter. I got 10 full-size scones plus one smaller "cook's treat" from the leftover dough.
- I used a homemade peri peri spice blend that my youngest son made. He's been enjoying experimenting with spice blends in the kitchen. Store-bought peri peri seasoning works just as well.
- My relish of choice for serving is tomato relish.
NUTRITION
More Savory Recipes
If you love the peri peri twist on this base scone method, you'll want to try these too:
- These pumpkin scones use the same easy self-rising flour, cream, and sparkling water base as my 3 Ingredient Scones, just with pumpkin and peri peri spice folded in.
- For another savory version, my Cheese and Bacon Scones use the same dough with melted cheese, pan-fried bacon, and chives.
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