Save Tender, spiced scones that combine the flavors of pumpkin muffins and classic cookie dough. These scones are perfect for autumn mornings or as a cozy treat on a chilly afternoon.
I first baked these scones on a rainy fall weekend, and they quickly became a favorite in our house. The aroma of spices and warm pumpkin reminds me of holiday mornings and happy gatherings.
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
- Canned pumpkin puree: 2/3 cup (160 g), not pumpkin pie filling
- Buttermilk: 1/3 cup (80 ml), cold
- Egg: 1 large
- Pure vanilla extract: 2 tsp
- Mini chocolate chips: 1/3 cup (75 g)
- Finely chopped walnuts or pecans (optional): 1/4 cup (30 g)
- Coarse sugar (for sprinkling): 2 tbsp
- Mini chocolate chips (for garnish): 2 tbsp
Instructions
- Heat oven:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Mix dry ingredients:
- Whisk flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl.
- Add butter:
- Add cold, cubed butter. Cut it in until the mixture resembles coarse crumbs.
- Prepare wet mixture:
- In a separate bowl, whisk pumpkin puree, buttermilk, egg, and vanilla extract until smooth.
- Combine wet and dry:
- Pour wet mixture into dry ingredients. Stir gently until just combined. Do not overmix.
- Fold ins:
- Fold in mini chocolate chips and nuts (if using) to create “cookie dough” pieces.
- Shape scones:
- Turn dough onto lightly floured surface. Pat into a 1 inch (2.5 cm) thick disk. Cut into 8 wedges.
- Arrange and top:
- Arrange scones on baking sheet, spacing apart. Brush tops with buttermilk and sprinkle with coarse sugar and extra chocolate chips.
- Bake:
- Bake 18–22 minutes, until golden brown and a toothpick in the center comes out clean.
- Serve:
- Let cool slightly before serving warm or at room temperature.
Save My kids love helping sprinkle the sugar and chocolate chips on top before baking. These scones often disappear before they’re even cool and remind us of fun baking days together.
Required Tools
Mixing bowls, pastry blender or fork, whisk, baking sheet, parchment paper, knife or bench scraper
Nutritional Information
Per scone: 290 calories, 12 g total fat, 42 g carbohydrates, 5 g protein
Notes
Drizzle cooled scones with a simple vanilla glaze for extra decadence. Substitute pecans with pumpkin seeds for nut-free version. Store scones in airtight container for up to 2 days at room temperature or freeze for longer.
Save Enjoy these scones with your favorite warm drink for a cozy start to the day or as a sweet afternoon treat.
Kitchen Help
- → How can I make the scones extra tender?
Use cold butter and mix lightly, just until combined. Avoid overworking the dough to maintain a soft texture.
- → Can I make these nut-free?
Yes, simply omit the nuts or substitute with pumpkin seeds for a crunchy, nut-free variation.
- → What kind of pumpkin is best?
Use pure canned pumpkin puree, not pumpkin pie filling. Fresh pumpkin puree also works if well-drained.
- → Can I freeze the scones?
Absolutely. Cool completely, then freeze in an airtight container for up to three months. Thaw and reheat for best results.
- → How should these scones be served?
They’re wonderful fresh from the oven or at room temperature, with coffee, tea, or a drizzle of vanilla glaze.
- → Are there dairy-free alternatives?
Use dairy-free butter and buttermilk substitutes like oat or almond milk with a splash of vinegar.