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.


Recipe Summary

20 mins
10 mins
30 mins
12 scones


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


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

  • 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

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
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
Rating: 5 stars
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Rating: 3 stars
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