Curried Pumpkin and Ginger Scones

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Curried Pumpkin and Ginger Scones

star rating (6) rate this recipe »
Published prior to 2008

These scones are a deep russet-gold, the color of birch leaves in autumn, and they're so simple to make.

3 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped crystallized ginger
1/2 teaspoon curry powder
1/4 teaspoon turmeric (optional, for color)
5 tablespoons granulated sugar
1/2 cup (1 stick) cold butter or margarine, cut into eight pieces
1/2 cup cooked, pureed pumpkin or squash (canned is fine)
1 cup buttermilk, plain yogurt or sour cream (low-fat or nonfat is fine)

In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, curry, turmeric and sugar. Cut in the butter with a pastry blender, your fingers, or with an electric mixer, until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the pumpkin or squash and buttermilk, yogurt or sour cream till smooth. Add this to the dry ingredients, stirring till just combined.

Turn the dough out onto a lightly floured work surface, and pat or roll it into a 10-inch square about 1/2 to 3/4-inch thick. Cut the large square into 2-inch squares, and transfer them to a parchment-lined or lightly greased baking sheet, leaving about an inch between scones.

Bake the scones in a preheated 425°F oven for 20 minutes, or until they're golden brown. Remove them from the oven, and serve them warm, or at room temperature. Yield: 25 scones.


  • star rating 10/18/2012
  • martykuki from KAF Community
  • I thought the idea of curried pumpkin scones was just thrilling, the perfect thing for an October teatime (I am a lover of Indian savories for tea, I admit). And they are really pretty perfect for this afternoon's tea. The only reason I didn't give 5 stars was that I found the amount of curry to be far too timid (I thought it might be, but wanted to make the recipe just as it appears before messing with it). The dough was a bit on the sticky side, but surprisingly easy to handle anyway, and the scones baked up light and beautifully colored from the turmeric and pumpkin, with excellent toasting on the surface. But for my taste, the curry is just barely there. I will be able to serve these to my brother-in-law, who has no tolerance for spice, with no worries at all.But the next time, I will double the amount of curry powder, and perhaps try some hot Madrasi curry mixed in as well. Yum!
  • star rating 12/06/2010
  • Gingerzing from KAF Community
  • Had my husband do a taste test, which he gave a thumbs up. I made the night before my book club party and am hoping that the flavors married a bit more. Since it was a new recipe for me, I followed the recipe as close as possible. (I ran out of sour cream so it was 3/4 cup sour cream and 1/2 cup buttermilk) I used my sweet curry blend rather than my hotter one - though I may try it with the hotter next time. My only issue was that it was more the consistancy of drop biscuits and would not pat out or roll. Not a big deal, I just used my cookie scoop and made them into biscuits (flattened slightly with a fork.) I mixed everything by hand, so I wonder if in a mixer or even a food processor would be better. I also spooned the flour into my measuring cup. Still tasted good. By the way, butter was good on it, but what else would be good with it? Perhaps to bring out a bit more of the pumpkin? "
    I would recommend using apple butter with the scones. It pairs a great flavor with the pumpkin without the added richness that butter brings. as for your mixing, I would stick with mixing by hand when making a biscuit or scone if that is what you are comfortable with. In order to help with stickiness when handling the dough, you can flour your work surface generously and sprinkle some on the dough before removing from the bowl. I wish you much luck in your baking endeavors! -Amy"
  • star rating 10/29/2009
  • Charice from Colorado Springs
  • Oops, I meant curry. Most delish even after freezing.
  • star rating 10/29/2009
  • Charice from Colorado Springs
  • I must confess I was a little ambivalent about this recipe at first--cumin in my scones? But I wanted to use my leftover pumpkin and this recipe was intriguing. What a delight! The cumin does not overwhelm the other flavors, and I ended up with a moist, delicious scone. I forgot to add the sugar (!) and was afraid it would ruin the batch, but my husband said he actually preferred it to the sweeter scones I've made. I will definitely make these again (with some added sugar ;).
  • star rating 09/07/2009
  • Erin S from Concord, NH
  • This is our favorite scone recipe. I've been making it regularly for 3 years, and everyone loves it, kids, grandparents, neighbors...
  • star rating 04/15/2009
  • Ann from North Carolina
  • Very yummy! The crystallized ginger is perfect in these with the curry and pumpkin flavors. The golden orange color is attractive too. This recipe will be going onto a recipe card and into my recipe box.