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Val's Pumpkin Scones

Rated as 4.67 out of 5 Stars

"Pumpkin pie in a scone - very tasty! I make this free-form without using cutters."
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25 m servings 149
Original recipe yields 14 servings (14 scones)


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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Combine all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, salt, nutmeg, and allspice in a large bowl. Cut butter into flour mixture using a pastry blender or 2 knives until mixture is crumbly. Stir raisins into flour mixture.
  3. Whisk pumpkin, egg, and buttermilk together in a bowl; stir into flour mixture until dough is well mixed. Pat dough into a 3/4-inch-thick circle on a lightly floured surface. Cut dough into 14 scones using a 2-inch round cutter and transfer to a baking sheet. Brush tops of scones with egg white.
  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes. Transfer scones to a wire rack to cool completely.


  • Cook's Note:
  • Milk or water can be used in place of the buttermilk, if desired.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 149 calories; 4 26.7 3.2 20 236 Full nutrition

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Read all reviews 3
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These are softer than typical scones, due to the pumpkin. Tasted great with a cup of coffee this morning. I used only all-purpose flour (because I didn't have any wheat flour on hand), and skipp...

I made these with puréed over ripe fuyu persimmons instead of pumpkin and they came out fabulous. Family devoured them!

I’ve made this a couple times now-just like the recipe says. It’s perfect. I’ve been baking them in a pie plate for the shape, but they have to bake a little longer because they’re thick. Absolu...