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Harvest Pumpkin Scones

Author: PJ Hamel

Harvest Pumpkin Scones Recipe Harvest Pumpkin Scones Recipe

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.

Baking gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe; no other changes needed.

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At a glance

Prep
Bake
Total
Yield
12 scones
Nutrition information

Ingredients

Choose your measure:

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

Instructions

  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/bits, 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.

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.