Pumpkin Scones with Davidson’s Plum Jam
Fluffy Australian pumpkin scones paired with tangy, homemade Davidson’s plum jam, perfect for an afternoon tea. This australian-inspired breakfast ready in about 30 minutes combines all-purpose flour, baking powder, caster sugar into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 210 calories and feeds 8, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 cup caster sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 6 tbsp, cold and cubed unsalted butter
- 1/2 cup pumpkin puree
- 1/2 cup whole milk
- 1 large egg
- 1/2 cup Davidson’s plum jam
- for dusting extra flour
Instructions
- Step 1: Preheat the oven to 425°F and line a baking sheet with parchment paper. In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/4 cup caster sugar, 1/2 tsp ground cinnamon, and 1/2 tsp salt.
- Step 2: Using your fingers or a pastry cutter, rub 6 tbsp cold cubed unsalted butter into the dry ingredients until the mixture resembles coarse breadcrumbs with pea-sized lumps.
- Step 3: In a separate bowl, whisk 1/2 cup pumpkin puree, 1/2 cup whole milk, and 1 large egg until smooth. Pour this into the flour mixture and gently fold with a spatula until just combined into a soft dough — do not overmix.
- Step 4: Turn the dough onto a lightly floured surface and pat into a 1-inch thick round. Cut into 8 wedges and place on the prepared baking sheet.
- Step 5: Bake for 12-15 minutes until golden brown on top and a toothpick inserted into the center comes out clean. Cool slightly before serving with 1/2 cup Davidson’s plum jam spread generously on each scone.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pumpkin Scones with Davidson’s Plum Jam take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Pumpkin Scones with Davidson’s Plum Jam?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Pumpkin Scones with Davidson’s Plum Jam?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pumpkin Scones with Davidson’s Plum Jam for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pumpkin Scones with Davidson’s Plum Jam?
Australian breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
