Moist Pumpkin Walnut Scones

Huang Kitchen by Angie Liew


Pumpkin scones are just amazing and these golden, moist pumpkin walnut scones are not overly sweet and are full of flavours of pumpkin. They have a nice light and bread like texture and are also flavoured with walnuts and buttermilk. These scones are baked at a higher than normal oven temperature which gives them a crisp outside crust. They are very nice either taken plain or with a glaze. These scones make a crisp pumpkin snack perfect with a warm cup of tea or coffee.


  • 1 3/4cupsall-purpose flour, 220g
  • 1/4cupsugar, 50g
  • 1tablespoonbaking powder
  • 1/4teaspoonbaking soda
  • 1/4teaspoonsalt
  • 1/2cupcold unsalted buttercut into small cubes, 113g
  • 1/3cupwalnutstoasted and coarsely chopped, 45g
  • 1/3cupbuttermilk, 80ml
  • 1/2cupfresh pumpkinmashed, 120g
  • 1teaspoonsugarsprinkle over scones
  • 1egg
  • 1tspmilk
  • 1/2teaspoonmilk
  • 1tablespoonicing sugar
  • 1teaspoonmaple syrup


  1. Preheat oven to 200 degree C ( 400 degree F ) and place rack in centre of oven. Line a baking sheet with parchment paper. In a large...
  2. Get the full instructions at Huang Kitchen by Angie Liew
Moist Pumpkin Walnut Scones

Rate This Recipe!

Angie Liew
Recipe Yields:
Prep Time:
Cook Time: