Harvest Pumpkin Scones

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Yield: 12 scones

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These deep-gold scones are as tasty as they are pretty. Cinnamon, ginger, allspice, and nutmeg spice the dough; diced crystallized ginger and cinnamon chips take their flavor over the top.

Harvest Pumpkin Scones

star rating (161) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 scones
Published: 08/17/2010


  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 cup cold butter
  • 1 cup to 2 cups minced crystallized ginger, cinnamon chips, or chocolate chips
  • 2/3 cup canned pumpkin
  • 2 large eggs
  • coarse white sparkling sugar, for topping

Tips from our bakers

  • Wondering what to do with the rest of the canned pumpkin? Scoop onto plastic wrap or into a small container, and freeze. It'll be ready and waiting next time you want to make these scones. If you're really serious about using your ingredients most effectively, use a scant 2/3 cup pumpkin (a scant 5 1/4 ounces), rather than the full 2/3 cup called for. You'll find a typical 15 1/2-ounce can of pumpkin will then be enough for three batches of scones.


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1) In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.

2) Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.

3) Stir in the ginger and/or chips, if you're using them.

4) In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.

5) Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together.

6) Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.

7) Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added 2 cups of fruit, nuts, etc.). The circles should be about 3/4" thick.

8) Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.

9) Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.

10) Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges.

11) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

12) Bake the scones for 22 to 25 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.

13) Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.

Yield: 12 scones.

Nutrition information

Serving Size: 1 scone Servings Per Batch: 12 Amount Per Serving: Calories: 270 Calories from Fat: 80 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Cholesterol: 50mg Sodium: 270mg Total Carbohydrate: 44g Dietary Fiber: 2g Sugars: 23g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 04/19/2015
  • Sandra from Crown Point, IN
  • I love love pumpkin everything! I usually follow a recipe the first time pretty close. I do not like making large scones. Mine are more like 2 - 3 bite wonders. That being said, I think it had too much flour, (very dry) not enough pumpkin, (flavor) and I did use the chocolate chips since I didn't have cinnamon chips. I didn't like the chocolate with pumpkin. So I would make them with the cinnamon next time IF I were going to make them again. They were not sweet enough, need more sugar. I used the coarse sugar on the tops and it was good. I like to share my baked goods with friends, but was not convinced they would like them. My husband eats everything and he has been eating them dunked in his coffee.
  • star rating 02/25/2015
  • Julie Leonard from KAF Community
  • These came out perfectly, moist on the inside and a nice crunch on the outside from the coarse sugar on top. I make 3 batches at a time with a mix of crystallized ginger and cinnamon chips and put in the freezer.
  • star rating 01/22/2015
  • Laura from Birmingham, AL
  • This is a fantastic recipe! I made these scones using both minced ginger and cinnamon chips. Served to rave reviews.
  • star rating 12/30/2014
  • DMI from KAF Community
  • Reviewing this recipe again. This is one of the best things I have ever baked. I've gotten rave reviews from coworkers and neighbors. My husbands grandmother said it was the best scone she had ever had. For each batch, I use 1 cup cinnamon chips and 1 cup chopped raisins (pulsed quickly in a mini food processor). They freeze beautifully. I've been making double batches, but next time I will make a triple batch, and freeze most of them all the way, wrap well, and save for another day. Just incredible. And they smell amazing while baking. I tell everyone to heat the scone up for 15 seconds in the microwave before eating it.
  • star rating 11/29/2014
  • almatomama from KAF Community
  • These were wonderful. I was hungry, so decided to forego the freeze time, but after reading some other reviews I'll reconsider for next time. Since I'm not a fan of cranberries but I am a huge fan of orange with orange vegetables (carrots, pumpkin, etc) I added candied orange peel and 1/2 Tbls of orange juice powder. Since my husband isn't a fan of cinnamon, I left out the chips but added the spices called for, and dusted the finished product with powdered sugar. I will try it next time with the pecans recommended in another review. Thank you KAF for inspiring me.
  • star rating 11/28/2014
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  • star rating 11/11/2014
  • Jennifer from Washington
  • This recipe is delicious! I have tried adding cinnamon chips and pumpkin spice chips (new in 2014 I think) and they were wonderful. Next I'm going to add dried cranberries and chopped pecans for Thanksgiving breakfast.
  • star rating 11/08/2014
  • Scott from New Jersey
  • I am a novice cook, I froze the scones like the recipe indicated and then baked them on the same pan and the bottoms burned and cooked faster than I expected. I immediately made a second batch, but this time after I froze them transferred them to a different baking sheet, and they came out fine. why did the first batch burn? thanks.
    I love this recipe and made them last weekend after waiting several weekends until I had the time. I garnished them with some pumpkin seeds which get so nice and toasty and just pop in your mouth! I am not sure why the bottoms burned. It may have something to do with the material of your pan and going from the freezer directly into the oven. When I make biscuits and scones I often double up my pans to prevent the bottoms from over browning. Be sure to place the scones on the middle rack of the oven too. Elisabeth@KAF
  • star rating 11/06/2014
  • kasey from WA
  • If you want a more pronounced 'pumpkin' flavor use sweet potato. I bake several when something is going in the oven, peel and mash while still warm and use for all things pumpkin, dogs get any leftovers.
  • star rating 11/05/2014
  • Tonya B. from KAF Community
  • I find the dough, like with most things cooked with pumpkin puree, to be really moist and a bit difficult to work with. In order to bake thoroughly, the bottoms got a little overbaked (not burned) but it turns out that for me, it's a really adds to the flavor and texture.
    We're proud of you for keeping your wits about you and working with this dough,even though you find it sticky. You could also consider moving the baking rack up one notch and the bottoms may brown less! Happy baking! Irene@KAF
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