Pumpkin Scones

Prep Time: 30 min | 20 min
Yield: 8 scones
  • 2 1/4 C AP Flour
  • 2 t Baking Powder
  • 1/4 t Baking Soda
  • 1/2 t Salt
  • 1 t Ground Cinnamon
  • 1/2 t Ground Nutmeg
  • 1/4 t Ground Ginger
  • 1/8 t Ground Allspice
  • 1/4 C Packed Dark Brown Sugar
  • 3 T Granulated Sugar
  • 1/2 C + 2 T Unsalted butter, cold & diced in 1/2 inch pieces
  • 1/2 C + 1 T Canned pumpkin puree, chilled
  • 3 1/2 T Buttermilk
  • 1 Large Egg
  • 1 t Vanilla Extract
  • 1 T Honey
  • 1/4 C Egg Wash
December 3, 2014


Holiday mornings seem to be the calm before the storm, at least in the KC household.  Every weekend from Thanksgiving to Christmas is packed with Christmas shopping, holiday parties, family gatherings, you name it.  It seems that the only time we have to spare is that half hour on Sunday morning to sit down with a cup of coffee (with some sort of holiday flavor) and take in the silence, all the while mentally tallying the tasks ahead.

Its always comforting to have a little treat on those busy days, and we prefer to accompany that cup of coffee with a delicious pumpkin scone.  They’re fast, easy, and a great way to start those winter mornings.  Sometimes we even make them the night before and glaze them in the morning so we have just a little more time to read the paper and watch the sun come up!

The trick to scones is to keep them moist: don’t overwork the dough and although this is contrary to what you may think, the stickier the better!  We use a bench scraper to gather up the dough and a minimal amount of flour to keep it from being an absolute mess.  The goal is to have a tender, moist scone with a true pumpkin, cinnamon and butter flavor.  They can be a great bite while opening presents on Christmas morning or a great gift to take to family or friends.  Whatever the occasion, be sure to share them with other pumpkin lovers and enjoy!


The above listed ingredients are for the scone; additional ingredients will be necessary for the following:

1 cup powdered sugar

1/2 tsp vanilla

1 tsp cinnamon
2 Tbsp half and half, then more as needed



Sift the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice  and sugars together in a large bowl.  Using your hands, work in the butter cubes with a rubbing motion between your index finger and thumb (you can refer to our pie tutorial for more detailed instructions on this method).

In a separate bowl, mix the pumpkin puree, buttermilk, egg, vanilla, and honey together.  Make a well in the center of the dry ingredients and pour the wet ingredients in.  Stir just until a dough forms, then dust the counter with a small amount of flour and turn the dough onto the bench.  Using the bench scraper, fold the dough six to ten times in a clockwise rotation beginning at the top: fold the top over, press down.  Then fold the right side over the left, push down, and repeat in a circle until you feel the dough coming together better.

Line a baking sheet with parchment paper.  Carefully transfer the disc of dough to the baking sheet and reshape into a circle. You may use a small amount of flour to make this process easier.  Using a knife or bench scraper dusted with flour, cut the dough into triangles of the desired size (we make a minimum of 8).  Brush with egg wash.

Bake at 425 degrees for about 15 minutes or until they are firm and a toothpick comes out clean.  Let cool.

For the glaze, whisk together all ingredients and drizzle over the cooled scones.  Let set for 5-10 minutes and then serve.

Kathryn Wandrie is the head chef and co-owner of KC Catering. Though she is trained in French Classical Cuisine, she expands the boundaries of her culinary education by experimenting with new techniques, cuisines and methods. When she's not cheffing, you can find her on the family farm, spending time with family, or reading a good novel.

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