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I had a can of pumpkin puree leftover from Thanksgiving, and was inspired by the pumpkin scones from Starbucks


  • 1/2 cup sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 5 tbsp butter
  • 1 egg
  • 3/4 cup canned pumpkin
  • 1/4 cup plain yogurt
  • 2 tbsp chopped crystallized ginger
  • 1 tbsp butter, melted
  • demerra sugar (sugar in the raw)


  • Combine dry ingredients (first five) in a large bowl.
  • Cut in 5 tbsp butter into dry ingredients until crumbly (use a pastry cutter or two knives).
  • In a separate bowl, combine egg, pumpkin, and yogurt.
  • Sprinkle chopped ginger into flour mixture, then mix in wet ingredients (dough will be very sticky).
  • Divide dough into two, and pat each into a circle 1/2 inch thick onto a cookie sheet (I line my sheet with parchment paper for easy removal and cleanup).
  • Cut each circle into 8 wedges. Brush wedges with melted butter, sprinkle with sugar.
  • Bake at 425 degrees F for 12 minutes or until lightly golden on edges.

Categories: Bread  Scone 
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