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Pumpkin Scones Recipe

Pumpkin Scones: Preheat your oven to 400 degrees F (200 degrees C) and place the oven rack in the center of the 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 the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chocolate chips.

In a separate bowl, mix together 1/3 cup (80 ml) buttermilk, the pumpkin puree, and vanilla. Add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Add more buttermilk if needed. Do not over mix.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a 7 inch (18 cm) circle. Cut the circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Using a pastry brush, brush the tops of the scones with a little cream or milk. Sprinkle each scone with raw pumpkin seeds if you like.

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 8 scones.

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Pumpkin Scones:

2 cups (260 grams) all purpose flour

1/2 cup (100 grams) firmly packed light brown sugar

1/2 teaspoon ground ginger

3/4 teaspoon ground cinnamon

3/4 teaspoon (3 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/4 teaspoon (1 gram) salt

1/2 cup (113 grams) cold unsalted butter, cut into pieces

2/3 cup (115 grams) semi sweet or milk chocolate chips

1/3 - 1/2 cup (80 - 120 ml/grams) cold buttermilk

1/2 cup (120 grams) fresh or canned pure pumpkin puree (no spices or sugar added)

1 teaspoon (4 grams) pure vanilla extract

Raw Pumpkin Seeds (optional)