Nothing spells cosy-comfort like a pumpkin scone. They’re a marvellous start to the day or a wonderfully indulgent mid-afternoon pick me up. And because they contain pumpkin (a vegetable!) they even pass muster as a healthy snack!

Scones are easy to make—no mixer or food processor required. Whisk together the dry ingredients in a large mixing bowl then cut in the butter cubes with a fork, a pastry cutter or your fingers.

In a separate bowl, whisk the wet ingredients together.

Stir the wet ingredients into the bowl with the dry ingredients until a soft dough forms. Turn the dough out onto a floured surface and knead it a few times.

Shape the dough into a rectangle.

Cut the rectangle in half lengthwise, then into four sections vertically to give you eight small rectangles. Cut each of those on the diagonal and voila! You have sixteen scones. You can freeze some at this point if you don’t want to bake them all at once. (So nice to have something ready to pop into the oven in case unexpected guests drop by).

Bake, drizzle with frosting and serve!


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Scones

  • Yield: Makes 16 scones. 1x



For the scones

  • 280 g (2 c) all-purpose flour
  • 65 g (1/3 c) brown sugar
  • 4 g (1 tsp) baking powder
  • 3 g (½ tsp) baking soda
  • 3 g (½ tsp) kosher salt
  • 6 g (1 tsp) ground cinnamon
  • 4 g (¾ tsp) ground ginger
  • 4 g (¾ tsp) ground cloves
  • 3 g (½ tsp) ground nutmeg
  • 115 g (8 tbsp or 4 oz) unsalted butter, chilled and cut into cubes
  • 115 g (½ c) pumpkin puree
  • 15 ml (1 tbsp) molasses
  • 3 tbsp milk
  • 1 large egg
  • 10 ml (2 tsp) vanilla extract

For the glaze

  • 60 g (½ c) confectioners’ sugar, sifted
  • 15 ml (1 tbsp) milk


Make the Scones

  1. Preheat the oven to 375ºF Convection or 400ºF. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
  3. Using a pastry cutter catter over the flour mixture. Use two knives or a pastry cutter to “cut” the butter into the flour until the mixture resembles coarse cornmeal with a few pea-sized bits of butter, about 5 minutes. (You could also use a food processor for this – if using, add flour mixture to the bowl of a food processor, add the cold butter cubes. Then pulse three to four times until the mixture looks like coarse cornmeal or crumbs).
  4. In a separate bowl, whisk the pumpkin puree, molasses, half and half, egg and vanilla extract until blended.
  5. Stir the pumpkin mixture into the flour and butter mixture until a soft dough forms. Transfer the dough to a floured surface. Knead three to four times until it comes together.
  6. Pat the dough into a 10-inch by 7-inch rectangle (a rolling pin can be used here). Cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making eight rectangles. Cut each rectangle into two triangles, making 16 scones.
  • Author: Helen Kain