Pumpkin Scones

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Pumpkin Scones

These are delicious, moist (and not that bad in the fat and sugar department when considering they are A) scones, and B) there are 8 of them). Make these for your darling family’s this weekend for breakfast or even better yet, for breakfast on Thanksgiving!

Please excuse the horrible photography, which is courtesy of the fact that I was up making these at dawn. This is what it looked like outside my kitchen window when I was taking out the ingredients:


Pumpkin Scones, makes 8
2 cups flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves

8 tablespoon butter
½ cup pumpkin puree +3 tablespoons
2 tablespoons cream
1 egg

Egg wash:
1 egg
1 Tbs cream

½ cup powdered sugar +2 tablespoons
1 tablespoon milk
¼ teaspoons ginger

Preheat the oven to 400 degrees. Prepare a sheet pan with a silpat or parchment.

In a large bowl combine all dry ingredients including the sugar.

Empty it into the bowl of a food processor fitted with a steel blade, pulse to combine.

In a separate bowl, combine the pumpkin, cream, and egg and beat together.



Cut the butter into small pieces and with the food processor running add the butter to the dry ingredients until it is a coarse crumb texture.




Add the pumpkin puree to the dry ingredients and the butter and pulse until just combined.


Turn the dough out onto a lightly floured surface and pat into a disk shape.



Using a shape knife, cut into eight wedges.



Brush the top of each scone with the egg wash.




Bake at 4000 degrees for 10-12 minutes.
Remove from oven and let cool on the sheet pan.


Meanwhile, make a glaze in a small bowl combining the powdered sugar, milk, and ginger, whisk until smooth.


When the scones are completely cool, use a fork or small whisk to drizzle the glaze over the top of the scones.


Serve and enjoy!


View of light when finished baking:


Leave a Reply


  1. En-May says:

    Divine! Easy and delish! Heather, how can I use and prepare fresh pumpkin? Seems when I substitute fresh for canned, my results are runny, wet, mushy…well, you get the picture.

  2. Vicki in GA says:

    En-May, I use fresh pumpkin, too. When I bake with fresh pumpkin, I drain it. Place a couple layers of cheese cloth in a large strainer and dump in pumpkin. Let drain for a bit.

    Did you know that canned pumpkin isn’t made from jack-o’-lantern type pumpkin? It is made from a variety of squashes that aren’t stringy like
    orange halloween pumpkin.
    The pumpkins used for baking don’t resemble a pumpkin at all. I recently learned this when I moved to Georgia.
    Many of the women in the area cook everything from scratch and taught me about ‘pumpkin.’ BTW, the pumpkin/squash grow in abundance in the south’s red clay soil.

    Heather, the photos remind me of ‘home’ on the West Coast. I could smell the air looking at the photos.