Pumpkin Seed Cream Scones

Pumpkin Seed Cream Scones

Cream-based scones are as quick and easy as scones can get. This recipe requires nothing more than cream and any combination of dried fruits and nuts of your choice. There is no waiting for butter to soften at room temperature. There are no eggshells to crack and fish out of your pyrex. It takes about 30 minutes from measuring the ingredients to pulling out trays of freshly-baked scones from the oven.

In addition to the short ingredient list, creams scones use the simplest and most well-known method for making quick breads. The muffin method calls for nothing more than adding the wet ingredients to the dry ingredients, much like making pancake batter but with less liquid. Other mixing methods for scones are the finicky biscuit method, where cold fat is cut into flour until pea-sized, and the labor-intensive creaming method, where room temperature butter is fluffed with sugar through vigorous, uh, creaming.

There is no “creaming” in a cream scone. Go figure.

The muffin method produces scones with a moist interior and slightly crumbly crust, a welcome contrast to the nutty crunchiness of pumpkin seeds in each bite.

cream scone recipe adapted from Michel Suas’ Advanced Bread and Pastry

Pumpkin Seed Cream Scones

makes 8 scones (cut into triangles from an 8-inch circle)

Pumpkin Seeds

For the Dry Ingredients:

Ingredients                  Volume          Ounces          Grams
bread flour                   2 2/3 cups         12            340
baking powder                     1 tbsp           .5           14
salt                            1/2 tsp
hulled pumpkin seeds, toasted     1 cup           5.25         149

For the Wet Ingredients:

Ingredients                  Volume          Ounces          Grams
heavy cream (35% fat)         1 1/2 cups         12.625        359
honey                         1 1/2 tbsp          1.125         35
granulated sugar                1/3 cup           2.375         67

egg wash (1 egg mixed with 1 teaspoon of water)
hulled pumpkins seeds, toasted (optional topping)

Notes:

  • Why bread flour? Using stronger bread flour will allow the scones to retain their triangular shape while baking. Feel free to substitute any type of flour, from pastry to all-purpose, regular to whole wheat. The scones may spread out a bit more, though.
  • I used a lightly floured 8-inch cake pan to shape the scones into a circle before cutting into 8 wedges. 8 is a lucky number, you know.
  • Replace the hulled pumpkin seeds with any combination of dried fruits or nuts. Using frozen fruits such as blueberries? Toss it in flour before mixing to reduce bleeding.

Cream Scone Instructions (The Muffin Method):

Preheat Oven    375°F/190ºC

Mix (Wet)       In a separate container, whisk together the honey,
                and granulated sugar until the sugar is dissolved.

Mix (Dry)       Sift the bread flour, baking powder, and salt into a
                large container. Add the pumpkins seeds and mix briefly.

Add the wet ingredients to the dry ingredients. Mix just until
incorporated, taking care to prevent over-mixing. The dough will be dry
and lumpy in some spots.

Shape           8-inch circle, using a cake pan, cake ring, or by hand

Pumpkin Seed Cream Scone Dough
This cream scone dough could have used a bit more mixing. Better under-mixed and crumbly than over-mixed and brickly.

Divide          8 wedges

Pumpkin Seed Cream Scone Dough Divided
Pumpkin seed cream scone dough divided into 8 wedges. Master of the obvious.

Glaze           Brush with the egg wash and top with toasted pumpkin seeds
                (if you are using it)

Bake            Bake at 375°F/190ºC for 15 to 20 minutes until golden brown

Best served immediately.

After cooling thoroughly, refrigerate for up to 2 days or freeze for up to a week.

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42 Responses to “Pumpkin Seed Cream Scones”

  1. Rosa says:

    Those scones are unique and very original! A delicious and healthy recipe! Very tempting! They would taste great with pumpkin jam…

    Cheers,

    Rosa

    last blog post: PLUMS – PRUNES

  2. van says:

    Yeah! I have pumpkin seeds at home. I saved this recipe already. Will try it out soon :) Thanks.

    Also, pretty photos!

    last blog post: Banana nut bread

  3. Lisa says:

    Gorgeous scones! Now I have something to use my raw pumpkin seeds in, outside of brittle, salad toppings and just plain eating them. :)

    last blog post: “I MUST have Chocolate and Peanut Butter!” Tart

  4. Adam says:

    So there’s no creaming in cream scones? I love that part. They certainly look the easiest to throw together, and the results are great. They look so flaky :)

    last blog post: Bugs Bunny + Mac = ?

  5. Natashya says:

    I love the pumpkin seeds in the scones.
    Scones are one thing that, if I make them, hubby is totally impressed.
    Never mind that a bread might take 3 days, 20 minute scones can bring him to tears.
    These seed ones look great for breakie.

    last blog post: Chocolate Chunkers

  6. rainbowbrown says:

    I love the use of honey here. The peeks into that big book of yours are much appreciated.

    Tasty, tasty looking scones they are.

    last blog post: Owl and Cat say…

  7. kat says:

    Oh we love scones & the idea of adding pumpkin seeds to them is great!

    last blog post: Peach Melba Cupcakes

  8. Fearless Kitchen says:

    This looks great. I love scones, and it looks like a great way to use up otherwise wasted pumpkin seeds.

    last blog post: Rice with Pine Nuts and Currants

  9. cheryl says:

    I don’t often use pumpkin seeds. What flavors or dried fruits might pair well, do you think?

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  11. RebeccaC says:

    A) these sound fabulous and SUPER easy (this weekend, perhaps?)

    B) Loving the measurement breakdown

    C) thanks for the bread flour explanation. I use it blindly all the time but was never sure what properties it brought. This is helpful intel!

  12. clumbsycookie says:

    How convinient! I just brought home a bag of pumpkin seeds! I’m sure they taste wonderful and nutty!

    last blog post: Serom’s: Inside-out Smore’s!

  13. noobcook says:

    aren’t they the prettiest pumpkin seed scones evar! :D

  14. Rosa – Hmm pumpkin jam as a dipping sauce of sorts? Sounds good to me.

    Van – Thanks! Hope the recipe works out for you.

    Lisa – I like toasting and eating pumpkin seeds plain, too. Every once in a while I use it randomly in other foods.

    Adam – I know, isn’t that peculiar? It is so easy to put it all together. Could be a good thing or a bad thing, I guess.

    Natashya – It must be the butter or cream. Must be frustrating to get a lukewarm response from bread that took days to make.

    Tommi – The SFBI book has really solid formulas. Really nice explanations for every single aspect of baking.

    Kat – Works great with the slightly sweet scones, I think

    Jessica – Can’t waste those pumpkin seeds.. It’s probably more nutritious than the pumpkin itself.

    Cheryl – Cranberries and pistachios, maybe?

    Rebecca – Glad you found the post helpful! I always convert so I can just look it up here. My own online recipe book :)

    Clumbsy – Looking forward to your ideas for pumkin seeds!

  15. [eatingclub] vancouver || js says:

    I love how easy this recipe seems. Can’t wait to try it with different flavour combos. Thanks.

    last blog post: Duck Tortellini in Brodo

  16. arundati says:

    it looks fabulous!! the pictures are stunning…the hues…omg!!

    last blog post: Avial – bringing back wonderful memories

  17. Ning says:

    I love recipes like this! Easy to prepare, “no creaming?” I’m screaming! (with happiness) hee hee. Will definitely try this recipe. :)

    P.S. I love your pictures, I love the way you present your instructions, I love the specific listing of ingredients, most of all! :)

    last blog post: Soba Noodles with Unagi

  18. Hannah says:

    Those sound so good, and I always have a bag of those pepitas kicking around in my freezer for some reason. Perhaps I’ll try veganizing these scones when I get time!

    last blog post: One Perfectly Lit Salad

  19. grace says:

    wowza! i’ve never seen a use for pumpkin seeds other than roasting, salting, and snacking on, so this sounds great! even though i’m not a scone-lover, i wouldn’t say no to these. lovely! :)

    last blog post: the best of both worlds

  20. Alexa says:

    Lovely post… I love pumpkin seeds. Your recipe looks easy and delicious.

    last blog post: Millet Summer Salad

  21. katie says:

    I love scones – they’re so quick and easy… but I didn’t know all this about them. These are beautiful. I bet I could use sunflower seeds (can’t get pumpkin seeds unless I start with the pumpkin,,,)

  22. Sandie says:

    Very nice adaptation of scones. Love the addition of pumpkin seeds for fall. This would make a perfect accompaniment to any October/November breakfast or brunch.

  23. Heather says:

    I love pumpkin seeds, and use them all the time – especially for pestos and moles. Yum. So glad it’s getting to be sauce and baking weather again.

    last blog post: What amounts to a hill of beans

  24. sweetbird says:

    I love this method, I usually do the ‘biscuit’ method, cutting butter into flour and such. These look much easier – and I’ve never tried pumpkin seeds. This is getting bookmarked for this fall.

  25. Maya says:

    No butter? This sounds much simpler than the one I make.

    last blog post: How to clean a fish and recipe for steamed fish

  26. Katerina says:

    These look amazing! I hate being a food blogger on a diet!

    last blog post: Butternut Squash, Red Lentil, and Coconut Soup

  27. Syrie says:

    Looks great, hearty and delicious. Love the addition of pumpkin seeds.

    last blog post: Peach & Barbecued Corn Salad

  28. DaisyDukes says:

    I never tried the Austrian pumpkin oil till I went to a food fair. I was surprised to find that it does not taste like pumpkins! I have learned a lot about the health benefits and that it is easy to cook and bake with.

    I found a great resource for buying both the oil and the seeds. http://www.organicuniverse.com/gourmet-cooking-austrian-pumpkin-c-85_323.html

    Thanks for the recipes. I will see how it goes with the scones!

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