pumpkin scones are a cozy treat perfect for crisp autumn mornings or afternoon tea. With a tender crumb and warm spices, they’re easy to make and sure to brighten up your day.
Prep Time15 min
Cook Time10 min
Total Time25 min
Difficulty
Easy
Expert Cooking Tips
Use cold butter to create flaky layers in the scones.
Do not overmix the dough to keep the scones tender.
Brush the tops with milk or egg wash before baking for a golden finish.
Ingredients
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Why This Recipe Is So Popular
These scones are wonderfully soft and moist thanks to the pumpkin. They have a subtle sweetness and warm spices that make them perfect for cozy mornings or afternoon tea.
Step 1
Lightly heat your oven to 400°F (200°C). In a big bowl, mix together the all-purpose and whole wheat flours, brown sugar, baking powder, baking soda, cinnamon, salt, nutmeg, and allspice. Cut the butter into the dry ingredients using a pastry blender or two knives until the mixture looks crumbly. Then, stir in the raisins.
Step 2
In a separate bowl, whisk the pumpkin, egg, and buttermilk until smooth. Pour this wet mixture into the flour mixture and stir everything together until you have a soft dough.
Step 3
Lightly flour your work surface and pat the dough into a circle about three-quarters of an inch thick. Use a 2-inch round cutter to cut out 14 scones, then place them on a baking sheet. Brush the tops with egg white to give them a nice shine.
Step 4
Pop the scones into the oven and bake for about 10 to 12 minutes, or until a toothpick inserted in the center comes out clean. Once done, let them cool on a wire rack before enjoying.
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people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Best Serving Ideas
Serve warm with a pat of butter, clotted cream, or honey. They also pair beautifully with a cup of tea or coffee for a comforting treat.
Refrigeration Tips
Store scones in an airtight container at room temperature for up to two days. For longer storage, freeze them in a sealed bag and reheat gently before serving.
Frequently Asked Questions
Can I use only all-purpose flour instead of mixing with whole wheat?
Yes, you can use 2 cups of all-purpose flour if you prefer a lighter texture.
What can I substitute for buttermilk if I don’t have any?
Use regular milk mixed with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes before using.
Can I omit the raisins or replace them with something else?
Yes, you can leave them out or use dried cranberries, chopped nuts, or chocolate chips instead.
How do I know when the scones are fully baked?
They should be golden on top, and a toothpick inserted in the center should come out clean.
Is it necessary to brush the scones with egg white?
No, it’s optional but helps give the scones a shiny, golden finish.
Can I freeze the dough or baked scones?
You can freeze the baked scones wrapped tightly; thaw before serving. Dough freezing is not recommended.
Can I use fresh pumpkin instead of canned?
Yes, but cook and puree fresh pumpkin first, then measure 1 cup for the recipe.
What’s the best way to store leftover scones?
Keep them in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
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