Recipe: Pumpkin scones that are perfect for fall (2024)

Pumpkin season is upon us, which means it’s the perfect time to make a tasty fall treat. Pumpkin scones are deliciously spiced and are flaky and soft with crumbly edges. They’re perfect with a hot cup of coffee on a crisp fall morning.

Pumpkin Scones

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2 1/4 cups (560 mL) all-purpose flour

2 tsp (10 mL) baking powder

1/4 tsp (1 mL) baking soda

1/2 tsp (2.5 mL) salt

1 tsp (5 mL) cinnamon

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1/4 cup (60 mL) light brown sugar

3 tbsp (45 mL) sugar

1/2 cup (125 mL) unsalted butter cold and diced into 1/2 inch pieces

1/2 cup (125 mL) pumpkin puree chilled

3 1/2 tbsp (52.5 mL) buttermilk

1 large egg

1 tbsp (15 mL) honey

1 tbsp (15 mL) half-and-half cream

Preheat oven to 425 F. In a large bowl, whisk together flour, baking powder, salt, baking soda, cinnamon, light brown sugar and granulated sugar until well-blended. Cut in butter with a pastry cutter. The mixture should resemble a coarse meal. Create a well in the centre.

In a bowl, whisk together chilled pumpkin puree, buttermilk, egg and honey. Pour mixture into well in the flour mixture, using a wooden spoon to incorporate, then knead in bowl, or on work surface, by hand several times to bring mixture together.

Pat and shape dough into an 8-inch round. Slice into eight equal wedges. Brush tops of scones with 1 tbsp half-and-half cream and sprinkle sugar on top of each scone. Bake for 13-15 minutes, until golden brown.

Makes 8 scones.

Maria Fazzari Larosa is a cookbook author of Maria’s Italian Cucina from Burnaby who shares her recipe creations online at @mariascucina on Instagram.

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