the life and times of J T Frey

Pumpkin Spice Scones

Why is it that no recipe seems to call for a whole can of pumpkin purée? The big question when making anything with pumpkin in it is: "so what else do I make to use up this stuff?" How 'bout a slightly sweet, mildly spiced scone with cinnamon chips? Add a cup of hot coffee and you've got breakfast.


Dry mix:

  • 1 ¼ cup all purpose flour
  • 1 ¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 3/8 cup cold butter
  • 1/3 cup cinnamon baking chips

Wet mix:

  • ¾ cup pumpkin purée
  • ¼ cup cold buttermilk
  • 1/8 cup white sugar
  • 1/8 cup dark brown sugar
  • ¼ tsp powdered ginger
  • ¼ tsp ground cinnamon
  • 1/8 tsp ground clove
  • 1/8 tsp ground nutmeg

Yield: 4 scones

  1. Preheat your oven to 400 °F. Line a baking sheet with parchment or a silpat mat.
  2. Mix the flour, baking powder, baking soda, and salt.
  3. Cut the butter into the dry mix with a fork until it has a wet sand-like consistency.
  4. Stir the cinnamon baking chips into the dry mix.
  5. Mix the pumpkin, buttermilk, sugars, and spices.
  6. Add wet mix to the dry and stir gently with a spatula until the liquid is well incorporated.
  7. Drop the batter on the cookie sheet using a size 20 disher (~3 Tbsp or 1.6 fl. oz.).
  8. Bake 20 minutes.

Cool for a few minutes before transferring to a wire rack to cool further.

Written by Jeff Frey on Sunday October 30, 2016
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