Pumpkin Scones

James Carrier

You can make these scones all year long by freezing pumpkin purée in measured portions. We tried this scone recipe with canned pumpkin, which makes a good substitute.

Yield: Makes 6 scones
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 407
  • Calories from fat: 38%
  • Protein: 7.1g
  • Fat: 17g
  • Saturated fat: 10g
  • Carbohydrate: 56g
  • Fiber: 2g
  • Sodium: 610mg
  • Cholesterol: 80mg

Ingredients

  • About 2 1/2 cups all-purpose flour
  • 1/4 cup firmly packed brown sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • About 1/2 cup (1/4 lb.) butter or margarine, cut into chunks
  • 3/4 cup canned pumpkin
  • 1/2 cup plus 1 tablespoon milk
  • 1 large egg yolk
  • 1 tablespoon granulated sugar

Preparation

  1. 1. In a bowl, mix flour, brown sugar, baking powder, 1/2 teaspoon cinnamon, and salt. Add 1/2 cup butter and, with a pastry blender or your fingers, cut or rub in until pea-size crumbs form.
  2. 2. In a small bowl, whisk pumpkin and 1/2 cup milk until well blended. Add to flour mixture and stir just until dough is evenly moistened.
  3. 3. Scrape onto a lightly floured board, turn over to coat, and gently knead just until dough comes together, 5 or 6 turns. Pat dough into a 6-inch round 1 1/2 inches thick; cut into 6 equal wedges.
  4. 4. Separate wedges and place on a lightly buttered 12- by 15-inch baking sheet. In a small bowl, beat egg yolk and 1 tablespoon milk to blend; brush lightly over tops of scones (discard any remaining egg wash). In another small bowl, mix granulated sugar and remaining 1/4 teaspoon cinnamon; sprinkle evenly over scones.
  5. 5. Bake in a 375° regular or convection oven until scones are golden brown, 25 to 30 minutes. Transfer to a rack; serve warm or cool.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pumpkin Scones Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy