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My review
Chef John's Pumpkin Scones
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Chef John
"Here's an example of how I would convince the public that pumpkin is great for any time of the year. Ironically, I did this because I had leftover pumpkin from Thanksgiving."
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Ingredients
1 h 40 m servings 174Original recipe yields 12 servings (12 scones)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
- Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined.
- Sprinkle a work surface with 2 tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat 2 more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet.
- Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle 1 teaspoon sugar over scones.
- Bake in the preheated oven until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool completely.
Footnotes
- Cook's Note:
- Make a simple glaze for these scones by whisking together1 teaspoon milk, 2 tablespoons confectioners' sugar, and 2 teaspoons maple syrup until smooth. You may need to add some more milk or sugar, depending on how thick you want the glaze.
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 5868 Ratings
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Most helpful positive review
12/30/2012
I am going to give this a full 5 stars because I love the texture of this scone. It is light and moist for a scone. The taste is so nice but I did use fresh cooked pumpkin and added cinnamon, g...
Most helpful critical review
3/17/2013
This did not have the consistency of a scone. It was more like a regular, moist bread. Scones should be crumbly. I made it exactly as the recipe instructed, but I added spices. It would have bee...
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12/30/2012
I am going to give this a full 5 stars because I love the texture of this scone. It is light and moist for a scone. The taste is so nice but I did use fresh cooked pumpkin and added cinnamon, g...
3/17/2013
This did not have the consistency of a scone. It was more like a regular, moist bread. Scones should be crumbly. I made it exactly as the recipe instructed, but I added spices. It would have bee...
12/29/2012
These are delicious, light layers within the crumb with just the right amount of sweetness. I used pumpkin seeds (pepitas) instead of pine nuts. I did not add any extra spices but that would b...
11/1/2014
I made these yesterday for a large gathering. They were the first things gone. I also added cinnamon & nutmeg to the batter and topped with a simple glaze of powdered sugar, cinnamon, milk and...
12/29/2013
This was a very good scone recipe and I will use it again in the future. I did add spices (cinnamon and nutmeg) and 1 tsp. of vanilla to the batter. I also eliminated the pine nuts and substitut...
11/25/2014
This recipe is amazing , I did add chocolate chunks and walnuts and my own spices to plain pumpkin pie........
10/28/2014
I made this today for a work function. They came out great and were eaten right up. I made a few minor changes. I used 1% milk instead of buttermilk, instead of 1/3 cup pine nuts I used aprox. ...
12/28/2012
I really liked the texture of this scone. I have to say that I added a little bit of cinnamon, nutmeg, and would have added ginger if I had any. I also have to admit that I didn't read the direc...
11/2/2015
I used half AP flour and half whole wheat pastry flour; added pumpkin pie spice and a splash of vanilla. Didn't have pine nuts or pepitas (which I prefer over pine nuts), so added dried cranberr...