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Pumpkin Scones

While these sounded great, and obviously seasonal, I was hesitant to make them. Every time I’ve made something that’s supposed to be crisp with pumpkin in it, I’m disappointed at the subsequent softness. Pumpkin is just too wet – to get the flavor and color imparted you will lose the crispness. When I tasted the end result, I realized my suspicions were correct, but I’ll tell you why I’m still adding the recipe here. I sent a bunch to our next door neighbors and since they were frosted and I didn’t know how well they’d freeze, I brought the rest to a party that night. I handed it over along with the dessert I’d said I’d bring, and I explained that “these aren’t an app or a dessert but whatever, enjoy”. Every last scone went and two adult friends who have discerning taste made a point to come up and tell me how good they were. Plus my neighbor gave the remaining scone to her daughter the next morning and said they were “just as good”.

They have a scone flavor with more of a muffin texture. My daughter said they’re more like little cakes than like scones (she knows her way around a scone, they’re one of my favorite things to make). I like muffins, I love little cakes, so once I switched perspective I realized they have a place here.

The only hard thing about scones is the “cutting in”. I own a pastry blender but always just use my hands. Just pinch the chopped butter into the dry ingredients until there are no more butter clumps. It goes quicker than you think and is somewhat mesmerizing. Way better than say, emptying the dishwasher.

Pumpkin Scones 

Makes 12-15

3 c. all purpose flour

1/2 c. brown sugar

2 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. freshly grated nutmeg

1/2 tsp. ground ginger

1/4 tsp. allspice

1/8 tsp. ground cloves

1 1/2 sticks unsalted butter, diced (12 tbsp).

1 c. buttermilk

1 c. pumpkin

1 tbsp. vanilla

1/2 c. pecans. finely chopped


4 tbsp. butter

1 1/2 c. powdered sugar

1 tsp. vanilla

1/4 c. milk

  1. Preheat oven to 400 and line a baking sheet with silpat or parchment.
  2. Whisk flour, sugar, baking powder, baking soda, salt, and spices together in large bowl. Cut in butter (mash the butter cubes between pointer fingers and thumbs until butter is thoroughly blended into dry ingredients and no butter clumps remain).
  3. In a smaller bowl, whisk buttermilk, pumpkin and vanilla until combined. Add all at once to dry ingredients and stir to combine. Add pecan and stir again, but careful not to overmix.
  4. Scoop mixture with largest cookie scoop (or ice cream scoop that releases) onto prepared pan. Bake for 18 minutes or until set.
  5. While cooking, make glaze. Add butter to stainless steel saucepan over medium heat. Once melted, reduce heat to medium low and let cook, whisking occasionally, until butter has browned (watch carefully at the end).
  6. Add to bowl and add powdered sugar, vanilla and milk. Whisk to combine. Drizzle liberally over cooled scones and serve within several hours.