Pumpkin Scones


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, cold and cubed
  • 1/2 cup canned pumpkin puree
  • 1/2 cup milk
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a medium mixing bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  3. In a separate mixing bowl, whisk together the pumpkin puree, milk, sugar, egg, and vanilla extract.
  4. Pour the wet mixture into the dry mixture and stir until just combined. The dough should be somewhat sticky.
  5. On a lightly floured surface, pat the dough into a round that is about 1 inch thick. Cut the dough into 8 wedges and place them on the prepared baking sheet.
  6. Bake the scones for 15-20 minutes, or until they are golden brown. Remove them from the oven and let them cool on the baking sheet for a few minutes before serving. Enjoy!


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