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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