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    Home » Breads

    Pumpkin Scones

    Nov 26, 2008 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Pumpkin Scones - Andrea Meyers

    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 Scones - Andrea Meyers

    [Updated November 28, 2013.]

    Pumpkin Scones - Andrea Meyers
    Print Pin

    Pumpkin Scones

    Prep Time20 mins
    Cook Time15 mins
    Total Time35 mins
    Course: Bread, Breakfast
    Cuisine: American, British
    Diet: Vegetarian
    Keyword: autumn, pumpkin, quick breads, raisins, scones, winter
    Servings: 8 scones
    Calories: 202kcal

    Equipment

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

    Ingredients

    • 2 cups unbleached all-purpose flour (plus extra for dusting)
    • ⅓ cup granulated sugar
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ½ teaspoon salt
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground cloves
    • 1 tablespoon cold unsalted butter (cut into small pieces)
    • ½ cup pumpkin puree
    • 1 large egg
    • 1 teaspoon vanilla extract
    • ½ cup raisins or golden raisins
    • milk
    • cinnamon & sugar mix
    US Customary - Metric

    Preparation

    • Move oven rack to the lower-middle part of the oven. Preheat oven to 400° F.
    • 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.
    • In a small bowl, whisk together the pumpkin puree, egg, and vanilla extract until smooth.
    • 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.
    • Flour your hands well. Place the dough on a lightly floured surface and pat into an 8-inch circle about ¾-inch thick. Brush milk on the top and sprinkle with cinnamon and sugar mix.
    • 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.

    Recipe Notes

    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.

    Nutrition

    Calories: 202kcal | Carbohydrates: 41g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 191mg | Potassium: 191mg | Fiber: 2g | Sugar: 14g | Vitamin A: 2457IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg
    Tried this recipe?Share in the comments!

    More Thanksgiving Day Breakfast Recipes

    Maple Oatmeal Scones - Andrea Meyers
    Maple Oatmeal Scones
    Pumpkin Bread Pudding with Maple Glaze - Andrea Meyers
    Pumpkin Bread Pudding with Maple Glaze
    Spiced Pumpkin Waffles - Andrea Meyers
    Spiced Pumpkin Waffles

    More Scones Recipes from Other Blogs

    • Farmgirl Fare - Savory Cheese and Scallion Scones
    • Cooking with Amy - Scottish Oat Scones
    • Albion Cooks - Irish Buttermilk Scones
    « Risotto with Onions and Sage
    Golden Vanilla Bean Caramels (Daring Bakers) »

    Reader Interactions

    Comments

    1. Nate says

      November 29, 2008 at 2:44 pm

      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!

      Hey, you've been tagged! Come visit our site for details.

    2. Natashya says

      November 30, 2008 at 12:36 pm

      Hubby loves scones, these ones are perfect for the season!

    3. Judy says

      November 30, 2008 at 5:43 pm

      I think I am making these tonight for the girl's breakfast in the morning. Love it!

    4. Rachel says

      December 01, 2008 at 11:29 am

      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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