• Cooking Time:
  • Servings: 6 scones
  • Preparation Time:


  • 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 (if canned, be sure there are no spices or sugar added)
  • 1 tsp vanilla extract


  • 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 over-mix).
  • 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 3 equal pie-shaped wedges. Brush with egg glaze (1 egg beaten with 1 tbsp milk), and sprinkle with Turbinado sugar.
  • ( Turbinado Sugar is a dark brown fine-grained crunchy sweetener made by the concentration of sugarcane juice WITHOUT the use of any chemicals).
  • Bake on a cookie sheet for @ 375° for 20 minutes, or until a toothpick comes out clean.
  • Optional: Add white chocolate chips and/or chopped pecans.
  • Pumpkin Spice Butter:
  • 1/4 cup (half a stick) butter, softened
  • 1/4 cup pumpkin puree
  • 1 tbsp brown sugar
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • Combine all and mix till creamy.


Categories: Scone  Spread 

Author Credit: MTR - TOH - BB - Omatje

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!