Pumpkin Scones

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Pumpkin Raisin Scones - Andrea Meyers

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Thanksgiving day breakfast is made to be special, especially if you have family or friends visiting, but it doesn’t have to be difficult or time consuming. In fact, we try to keep breakfast simple on big feast days just because we have so much other cooking business to attend to. Often I make breakfast the night before and warm it up in the morning. Scones and muffins are easy breakfasts that hold up well overnight and taste delicious in the morning with hot tea, coffee, or mulled cider.

I adapted these pumpkin scones from my cherry sour cream scones recipe. The pumpkin puree acts as a binder and keeps the scones just moist enough to hold together, while the milk and cinnamon sugar on top gives a satisfying crunch.

Pumpkin Raisin Scones - Andrea Meyers

[Updated November 28, 2013.]


Makes 8 scones.


food processor with blade attachment
small bowl
large mixing bowl
baking sheet, greased or lined with parchment paper


2 cups (240 g) unbleached all-purpose flour, plus extra for dusting
1/3 cup (58 g) granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 stick (8 tablespoons/113 g) cold unsalted butter, cut into small pieces
1/2 cup (120 mil) pumpkin puree
1 large egg
1 teaspoon vanilla extract
1/2 cup (50 g) raisins or golden raisins
cinnamon & sugar mix


1. Move oven rack to the lower-middle part of the oven. Preheat oven to 400° F.

2. In food processor bowl, mix the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Add the pieces of butter and pulse about 10 to 12 times. The mixture should resemble coarse cornmeal.

3. In a small bowl, whisk together the pumpkin puree, egg, and vanilla extract until smooth.

4. Pour the flour mixture into the large mixing bowl and add the raisins. Stir in the pumpkin mixture until large dough clumps form. Press it all together with a spatula, making sure you don’t have any loose bits of flour.

5. Flour your hands well. Place the dough on a lightly floured surface and pat into an 8-inch circle about 3/4-inch thick. Brush milk on the top and sprinkle with cinnamon and sugar mix.

6. Cut into 8 triangles and place them on the prepared baking sheet about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool on the baking sheet for 5 minutes and serve warm or at room temperature.

Make Ahead

For a quick breakfast, make them the night before and wrap in a tea towel when cool, then warm in the oven in the morning.

More Thanksgiving Day Breakfast Recipes

More Scones Recipes From Around the Blogs

Farmgirl Fare – Savory Cheese and Scallion Scones

Cooking with Amy – Scottish Oat Scones

Albion Cooks – Irish Buttermilk Scones

[Disclosure: This blog earns a small commission through affiliate links.]


  1. says

    Annie makes some pretty good scones too, and I have some leftover homemade pumpkin puree from a pumpkin cheesecake project. I think I’ll combine the two with your idea for pumpkin scones!

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  2. says

    Hi Andrea:

    Just wanted to let you know that I really enjoyed hosting this GYO #21 and have just posted the roundup. A bunch of delicious and informative posts, that’s for sure. I would be honored to host another round in 2009 if you are looking for more guest hosts.

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