More Pumpkin Scones

November 12, 2009


I wanted to make pumpkin scones that reminded me of my grandma’s fabulous pumpkin bread. The texture of these is a little more cakey than I like in a scones but the flavor is perfect. The texture improves if you don’t eat them hot out of the oven. I will work out the kinks and post a new recipe in the future, but in the meantime, these are my favorite pumpkin scones yet.

2 cups all-purpose flour

1/3 cup brown sugar

2 teaspoons baking powder

1/2 t baking soda

1/4 teaspoon kosher salt

1/2 teaspoon ground ginger

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 cup cinnamon chips*

6T cold, unsalted butter

1 cup pumpkin

1 egg

1/4 cup buttermilk

1/2  teaspoon vanilla

Preheat oven to 400 degrees. Mix dry ingredients (excluding cinnamon chips) and cut in butter until mixture resembles coarse crumbs. Stir in cinnamon chips. In a separate bowl mix pumpkin, egg, buttermilk and vanilla. Stir into dry ingredients and knead until dough just comes together. Dough will be very wet. Use a 1/3 cup measuring cup to scoop mounds of dough onto baking sheet. Sprinkle with Turbinado or Demerara sugar.  Bake on parchment-lined cookie sheet until just starting to brown, about 20 minutes.

*King Arthur or Prepared Pantry cinnamon chips are by far the best brands. They contain no creepy additives and are not overly sweet like brands you may find in your grocery store.

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One Response to “More Pumpkin Scones”

  1. Mom said

    I made a glaze for these and after heating my scone in the oven added the glaze. I like the scones now! Glaze is a bit of melted butter, some powdered sugar, dash of salt and Orange juice to make it the right consistency. Yum

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