Pumpkin Scones

Pumpkin Scones

Pumpkin Scones 1

It’s Thanksgiving week, and I though nothing would be better than starting it off with pumpkin scones. The pumpkin scones from Starbuck’s, is Miles’ favorite, but I’m hoping he might like my homemade ones a little better!

The original recipe called for shredding the butter with a box grater, but I didn’t have one (on my Christmas list), so I used my food processor instead. I think I should have pulsed the butter until I saw a small crumb, but I stopped when I saw “pea-sized” clumps which I thought would be ok. I think that might be why me scones were a little more “rustic” than triangle shaped, but it didn’t matter, because they were fantastic!

I didn’t want to get my hopes up too high when I started to smell the heavenly spices as they baked, but they were just as delicious as they smelled. They had the perfect combination of light crunch on the outside, yet fluffy and moist on the inside. Miles gave me two thumbs up and asked that I save the recipe and even make another batch to keep in the freezer!

Pumpkin Scones 2

Pumpkin Scones

  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • ¼ teaspoon baking soda
  • 2 cups all-purpose flour (, plus more for surface)
  • ¾ cup (1½ sticks) chilled unsalted butter, cut into small pieces
  • 1 large egg
  • ½ cup canned pure pumpkin
  • ¼ cup buttermilk (, plus more for brushing)
  • 2 tablespoons raw sugar
  1. Whisk granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and 2 cups flour in a food processor. Pulse a few times until the mixture has a small crumb. In a large bowl, combine egg, pumpkin, and ¼ cup buttermilk. Stir in flour mixture. If you don’t have a food processor, you can combine the flour mixture and butter with a pastry knife or fork.
  2. Transfer dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet. Freeze until firm, 25–30 minutes.
  3. Preheat oven to 400°. Brush scones with buttermilk and sprinkle with raw sugar. Bake until golden brown, 25–30 minutes.

Adapted from Bon Appetit

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