Pumpkin Scones

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This was my first time to make scones and they turned out really delicious!  I love using pumpkin in baking.  What a great way to start out the fall!  I got the recipe here after looking all over the internet for a pumpkin scone recipe. I choose this one because I didn’t want to use cream.  This recipe is slightly adapted, but basically the same.  I needed 8 scones instead of 6, and they were still the perfect size. Also I used a glaze instead of the pumpkin butter that Coffee and Tea suggests.

Pumpkin Scones


2 cups flour
1/2 cup brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cold unsalted butter
1/3 cup buttermilk
1/2 cup pumpkin puree
1 tsp vanilla extract

Glaze

1/2 cup powdered sugar
1 teaspoon milk
1/4 teaspoon vanilla
dash of pumpkin pie spice

Mix together flour, sugar, spices, baking powder, baking soda and salt in a large bowl.  Cut butter into small pieces and cut into flour.  Mixture should look like coarse crumbs.  In a separate bowl mix together the pumpkin, buttermilk and vanilla.  Add to flour mixture and mix until the dough comes together (don’t overmix).

Transfer to a lightly floured surface and knead gently 3-4 times, and then shape/pat dough into a circle about 1 1/2 inches thick.  Slice in half, and then cut each half into 4 equal pie-shaped wedges.

Bake on a cookie sheet for @ 375° for 18 minutes, or until a toothpick comes out clean.

While the scones are baking, make the glaze. Add more milk if needed to make it thinner. If you don’t have pumpkin pie spice, you can use cinnamon!

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2 thoughts on “Pumpkin Scones

  1. It’s good that you took the time to write this post; it’s inspiring to see another’s point of view. I appreciate your work on this post, and I’ll return for more reading.

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