Save Tender, spiced scones that combine the flavors of pumpkin muffins and classic cookie dough, perfect for autumn mornings or cozy afternoon treats.
I first made these on a chilly October morning, and they quickly became a favorite for family brunches. The comforting aroma of pumpkin and spices drew everyone to the kitchen.
Ingredients
- All-purpose flour: 2 1/4 cups (280 g)
- Light brown sugar: 1/3 cup (65 g), packed
- Baking powder: 1 tbsp
- Baking soda: 1/2 tsp
- Fine sea salt: 1/2 tsp
- Ground cinnamon: 1 1/2 tsp
- Ground ginger: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Unsalted butter: 1/2 cup (115 g), cold and cubed
- Pumpkin puree: 2/3 cup (160 g), canned (not pumpkin pie filling)
- Buttermilk: 1/3 cup (80 ml), cold
- Egg: 1 large
- Vanilla extract: 2 tsp pure
- Mini chocolate chips: 1/3 cup (75 g)
- Walnuts or pecans: 1/4 cup (30 g), finely chopped (optional)
- Coarse sugar: 2 tbsp, for sprinkling
- Mini chocolate chips: 2 tbsp, for garnish
Instructions
- Prepare the oven and pan:
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Cut in the butter:
- Add the cold, cubed butter to the flour mixture. Cut it in with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Combine wet ingredients:
- In a separate bowl, whisk together the pumpkin puree, buttermilk, egg, and vanilla extract until smooth.
- Bring dough together:
- Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix.
- Add cookie dough pieces:
- Fold in the mini chocolate chips and nuts (if using) to distribute throughout the dough.
- Shape and cut:
- Turn the dough onto a lightly floured surface. Pat into a 1-inch (2.5 cm) thick disk. Cut into 8 wedges.
- Prepare for baking:
- Arrange scones on the prepared baking sheet, spacing them apart. Brush tops lightly with buttermilk and sprinkle with coarse sugar and extra mini chocolate chips.
- Bake:
- Bake for 18–22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Serve:
- Let cool slightly before serving warm or at room temperature.
Save Every autumn, my kids help sprinkle the chocolate chips on top, making these scones a sweet part of our seasonal baking tradition.
Required Tools
Mixing bowls, pastry blender or fork, whisk, baking sheet, parchment paper, knife or bench scraper.
Allergen Information
Contains wheat (gluten), dairy, egg, and may contain nuts if using walnuts or pecans. Always check chocolate chips for potential allergen cross-contamination.
Nutritional Information
Per scone: Calories: 290, Total Fat: 12 g, Carbohydrates: 42 g, Protein: 5 g.
Save Enjoy these scones warm for the full flavors of pumpkin and spice. Every bite celebrates the cozy spirit of autumn baking.
Recipe FAQ
- → Can I use fresh pumpkin instead of canned puree?
Yes, freshly cooked and mashed pumpkin works, but be sure to drain excess moisture for best texture.
- → Are nuts necessary in this scone?
No, you can omit nuts or substitute with pumpkin seeds for a nut-free option without sacrificing flavor.
- → How do I prevent the dough from becoming tough?
Avoid overmixing once wet and dry ingredients are combined. Gentle folding keeps scones tender.
- → Can these scones be frozen?
Yes, cooled scones freeze well. Wrap tightly and thaw at room temperature for best results.
- → How should the butter be incorporated?
Cut cold butter into the flour until pea-sized crumbs form, ensuring a flaky, soft crumb in each wedge.
- → What is the ideal baking time for soft, golden scones?
Bake for 18–22 minutes at 400°F, checking that scones are golden and a toothpick comes out clean.