Pumpkin Scones

Pumpkin Scones

Pumpkin season is over, but do you have a can of puree? If not get some for this wonderful tea time snack.

This was my third Joy of Baking recipe. I am consistently pleased with the results from the recipes I have made. All of them have been delicious and well thought out.

Pumpkin Scones
from JoyofBaking

2 cups (280 grams) all purpose flour
1/3 cup (72 grams) light or dark brown sugar
1/2 teaspoons ground ginger
1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) cold unsalted butter, cut into pieces
1/3 cup (50 grams) raisins
1/4 cup (30 grams) toasted and chopped pecans (optional)
1/3 – 1/2 cup (80 – 120 ml) buttermilk
1/2 cup fresh or canned pure pumpkin
1 teaspoon pure vanilla extract

Egg Wash:
1 large egg
1 tablespoon milk or cream

Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the raisins and pecans, if using. In a separate bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not overmix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. Cut this circle in half, then cut each half into 3 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with the egg wash and sprinkle a little Turbinado sugar on top, if desired.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool.

Makes 6 scones.

Review: We used walnuts instead of pecans and we did not have any turbinado sugar. We sprinkled with some brown sugar instead. Our flour and mix was very dry which can be attributed to the climate and the possible age of the flour. It was difficult to knead, but they ended up perfect. The scones did not end up too dry. I recommend making the egg wash as it adds onto the flavour and the look of the scones. This is definitely a recipe I’ll make over again. I loved the walnuts, raisins and pumpkins together.

3 thoughts on “Pumpkin Scones

  • Grace

    I didn’t have breakfast yet and I feel famished and this is what I see. *salivates* Yummm.

    Ugh, I wish I have an oven so I could learn to bake. I did learned to cook a few decent meals (dishes that I won’t be scared to let other people eat, lol) last year so it’s a progress for me.


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