All the flavors of fall in one delicious treat! Try these fall spiced pumpkin scones today!
Fall is in the air, and with it comes apples, peaches, pears and all things pumpkin. I love baking with pumpkin, as it adds such a delicious flavor to foods and creates a moist texture that’s just amazing. Pumpkin scones just make my mouth, stomach and heart happy.
This recipe calls for coconut sugar because of its low glycemic index.
You can substitute light or dark brown sugar or even white sugar, if you don’t have coconut sugar on hand when the urge to bake pumpkin scones suddenly rises.
Maple syrup can also be substituted in a 1:1 ratio for the sugar.
A tip is to steam the pumpkin for the puree rather than boiling it, otherwise it comes out too sloppy, and you scone dough won’t hold together properly.
To make sure scones rise well, handle the dough as little as possible once you have drawn it together. Tip out onto a floured board and very gently ease it level, before cutting the scones out using a cookie cutter.
Leaving them in a container on the kitchen counter will guarantee they will be gone by the next day so freeze some to take out when you have guests for coffee and pumpkin scones.
Seriously. I love pumpkin. Not to be confused with pumpkin spice treats, but pure, plain pumpkin. These pumpkin scones are perfect for breakfast, or as a snack, or as a dessert. Or all three in a given day. Not that I have ever done that…
Pumpkin Scones Recipe
Ingredients
- 5 cups flour fresh milled is best
- 12 Tablespoons cold butter cut into small pieces
- 1 cup coconut sugar white or light or dark brown sugar can be substituted
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 2 eggs
- 2 cups fresh pumpkin puree or 1 can of pumpkin
- ½ – 1 cup milk or as needed to get dough to scone consistency – how much milk you add will depend on the consistency of your pumpkin puree – the sloppier it is the less milk you will need
Frosting (Optional)
- 4 ounces cream cheese softened
- 3 Tablespoons maple syrup
Instructions
- Preheat oven to 350 degrees F (180 degrees C).
- Begin by mixing flour, sugar, baking powder and spices together.
- Rub the butter into the flour mixture until crumbly.
- In a separate bowl, mix the eggs, ¼ cup milk and pumpkin puree. If you have a blender it will take less than 30 seconds to whizz them together.
- Add the wet ingredients into the dry and mix gently so all the flour is incorporated.
- If the dough is too dry add the other ¼ cup or so of milk until you have a dough where all the flour is incorporated and will hold its shape when turned out onto a board.
- Turn dough onto a floured board and ease it to about 1 ½ inches high – the less it is handled the better your scones will rise.
- Place scones on a baking tray lined with parchment paper.
- Bake in a preheated 350° oven for 18-20 minutes.
- Allow to cool on cooling rack, then add frosting if desired,
- To make frosting, blend softened cream cheese with maple syrup until well mixed.
- Drizzle over pumpkin scones.
Notes
Making pumpkin scones is actually kind of fun.
You can get your hands in there to rub the butter into the flour. The addition of the spices of fall are both energizing and yet relaxing.
Of course, there IS the fact that you are making yummy scones on top of it all, right?
Let’s not forget the health benefits of pumpkin itself. The orange globes of happiness are packed with zinc, selenium, Vitamins A, C, and E, folate, calcium, iron, magnesium and potassium. That makes pumpkin a powerhouse of nutrition!
Of course, the orange color also indicates that pumpkin is loaded with anti-oxidants and beta carotene. All that, in a delicious treat with the health benefits of nutmeg, cinnamon and ginger to boot!
When my youngest was a baby, he used to love the squash, carrots and pumpkin. We used to call him our “Little Pumpkin” because he loved and ate so much of those foods that his nose and cheeks were actually orange!
The beta carotene stained his skin from the inside out! I miss those days, really. Now, he’ll eat his vegetables only because he “has” to. Why do babies need to grow up, anyway?
So, pour yourself a cup of tea and enjoy these pumpkin scones.
Put your feet up and revel in moment of silence, as you savor these fall treats – well not just for fall, but anytime of the year thanks to canned pumpkin.
Those moments are still hard to find in a house with three teenagers…
Don’t forget to pin this for later, too, because I guarantee you will want to make these again and again.
What’s your favorite fall treat? Are you ready to try pumpkin scones?
Heather’s homesteading journey started in 2006, with baby steps: first, she got a few raised beds, some chickens, and rabbits. Over the years, she amassed a wealth of homesteading knowledge, knowledge that you can find in the articles of this blog.
Learn more about Heather and the rest of the writers on this page.
These look delicious!! I cannot have wheat flour. What type of flour could I substitute to make them grain free?
try gluten free flour mix or almond flour. both would work 1:1 here