Pumpkin Scones

pumpkin scones mainThis is my second attempt on cooking with pumpkin! I’m very excited and couldn’t wait to share this Pumpkin Scones recipe on my blog.

Pumpkin Scones 5I made my own pumpkin puree, and mixed the spices too. I wanted to make everything from scratch, so when the outcome is delicious, I take full credit 🙂

Pumpkin Scones 3These scones were amazing, the aroma of the pumpkin mixed with spices filled my kitchen, and I couldn’t wait for these bad boys to come out.

Pumpkin Scones
Makes 8 scones. 119 calories per scone, without glaze. With glaze, each scone is 127.


1 cup all purpose flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon pumpkin spice
Pinch of salt
1 1/2 tablespoon sugar
3 tablespoon chilled unsalted butter
5 tablespoon pumpkin puree
2 tablespoon milk
For dusting:
3 tablespoons all purpose flour

For the glaze:
1 heaped tablespoon icing sugar
1/2 tablespoon milk (you might need more or less, so start by adding drops in the icing sugar until you get the consistency you like.)
– Mix the sugar with milk, dip a pastry brush in the glaze and brush the scones. (You don’t need much glaze on these scones, believe me.)

– Preheat oven to 180C/350F. Line a baking sheet with parchment paper.
– In a bowl, add the flour, baking powder, baking soda, salt, pumpkin spice, and Sugar. Mix well.
– Add the chilled butter to previous mixture and using a pastry cutter or a fork, cut the butter in the flour mixture, until you get a texture of coarse crumbs.
– In a different bowl, mix the milk with pumpkin puree, pour on the butter and flour mixture, mix, but do not over mix.
– Place the sticky dough on lightly floured surface, and dust your hands with flour.
– Press the dough down to a 7″ or 8″ round disk. Flour a knife and cut 8 equal size scones.
– Place scones on baking sheet, and bake for 15 to 18 minutes.
– Serve hot.


One Comment

Leave a Reply