Not sure where the recipe originated, but these spicy pumpkin scones are a perfect fit for cool autumn mornings. Best served hot, but can be served cold as well.

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
12
Yield:
12 scones
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • Combine flour, 7 tablespoons sugar, baking powder, cinnamon, baking soda, and salt in a large bowl. Cut in 4 tablespoons butter until mixture resembles coarse crumbs.

  • Beat egg using a whisk in a bowl. Add pumpkin, sour cream, and ginger; beat until well blended. Stir pumpkin mixture into the flour mixture until a soft dough has formed.

  • Turn dough out onto a well-floured surface and knead gently 10 times. Roll or gently pat into a 9x6-inch rectangle. Cut dough into 6 squares. Cut each square in 1/2 diagonally, making 12 triangles.

  • Place the dough triangles 2 inches apart on an ungreased baking sheet. Melt remaining tablespoon of butter and brush over scones. Sprinkle with remaining 1 tablespoon sugar.

  • Bake in the preheated oven until golden brown and a toothpick inserted into the center of a scone comes out clean, 10 to 12 minutes.

Cook's Note:

You can substitute margarine for butter, if you'd like.

Nutrition Facts

171 calories; protein 3g; carbohydrates 25.7g; fat 6.5g; cholesterol 30.3mg; sodium 298.1mg. Full Nutrition
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Reviews (3)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/20/2020
Flavor and texture-wise these scones were quite enjoyable. I don't know that I'd really call them 'spicy' as the spices weren't super predominate, but that's neither here nor there. I did find these to be super, super sticky and difficult to work with. Even with flouring my work surface, my hands, the knife I cut them with, and a spatula, these scones stuck to everything. Trying to move them and have them keep any sort of shape was almost impossible. I had to spend a lot of time reshaping them once they were on the baking sheet. I think it might be easier to simply pat the dough into an 8 or 9 inch circle on floured parchment paper, cut the dough into 8-10 triangles, and then move them slightly apart on the parchment before placing that onto a baking sheet. Doing it the other way was a pain; so maybe simplifying that part of process would reduce some of the headache of transferring these. Nevertheless, these produced a nice light scone (maybe not quite as flaky as regular scones, but that could be due to how much I had to handle them), with a good pumpkin flavor, and a hint of spice. I think to make it spicier, the addition of nutmeg, cloves, and allspice would be great as well. Thanks for the recipe! Read More
(1)
Rating: 5 stars
10/14/2020
Awsome Read More
Rating: 3 stars
12/11/2020
It was very dry up until the last minute mixing with my bare hands. While they cooked up well, they are not spicy enough. I had also added about a tsp of pumpkin spice, it still isn't very spicy. Read More
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