Pumpkin pie in a scone - very tasty! I make this free-form without using cutters.

valc

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
14
Yield:
14 scones
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

  • 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.

  • 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.

Nutrition Facts

149 calories; protein 3.2g; carbohydrates 26.7g; fat 4g; cholesterol 20.5mg; sodium 235.7mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 4 stars
10/27/2015
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 skipped the raisins (as the kids don't like them in scones). Other than that I followed the recipe including brushing them with the optional egg white wash before baking. I did add a caramel/cinnamon drizzle on top (powdered sugar 1/4 tsp caramel flavoring and 1/4 tsp cinnamon thinned out with a few teaspoons of milk to get the right "drizzle" consistency). Thanks for the recipe! Read More
(3)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/27/2015
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 skipped the raisins (as the kids don't like them in scones). Other than that I followed the recipe including brushing them with the optional egg white wash before baking. I did add a caramel/cinnamon drizzle on top (powdered sugar 1/4 tsp caramel flavoring and 1/4 tsp cinnamon thinned out with a few teaspoons of milk to get the right "drizzle" consistency). Thanks for the recipe! Read More
(3)
Rating: 5 stars
01/05/2020
I made these with puréed over ripe fuyu persimmons instead of pumpkin and they came out fabulous. Family devoured them! Read More
Rating: 5 stars
10/10/2019
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. Absolutely delicious. Read More
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Rating: 5 stars
12/31/2020
I made with chocolate chips instead of raisins and topped it with a vanilla glaze. I did not have any wheat flour, so substituted with all-purpose. My husband and kids all loved the scones as well. Read More
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