A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Curried Pumpkin and Ginger Scones

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


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

At a glance

25 scones


Choose your measure:

  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup minced crystallized ginger
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon turmeric (optional, for color)
  • 5 tablespoons sugar
  • 1/2 cup (8 tablespoons) 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)


  1. Preheat the oven to 425°F. Lightly grease (or line with parchment) a baking sheet.
  2. In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, curry, turmeric and sugar.
  3. Cut in the butter with a pastry blender, your fingers, or with an electric mixer, until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the pumpkin or squash and buttermilk, yogurt or sour cream until smooth. Add this to the dry ingredients, stirring until just combined.
  5. Turn the dough out onto a lightly floured work surface, and pat or roll it into a 10" square about 1/2" to 3/4" thick.
  6. Cut the large square into 2" squares, and transfer them to the baking sheet, leaving about 1" between scones.
  7. Bake the scones for 20 minutes, or until they're golden brown. Remove them from the oven, and serve them warm, or at room temperature.
  8. Store, well-wrapped, for 3 days at room temperature, or freeze for up to a month.