Pumpkin Scones

by Michele Pesula Kuegler | November 21st, 2017 | Breads, Breakfast Dishes, Recipes

pumpkin_sconeI’ve been baking scones for at least a decade.  Over this time I have experimented with different ingredients.  I’ve made chocolate chip, cinnamon chip, blueberry white chocolate, maple oatmeal, even savory ham and cheese scones.  However, I never have thought to incorporate one of my favorite ingredients, pumpkin.  I don’t know why this is, seeing that once summer ends we are inundated with ads for pumpkin everything.

Whatever the reason, last Sunday I finally made the decision to combine my favorite breakfast treat with one of my favorite ingredients.  I do like texture in my scones, so I knew that just adding cooked pumpkin wouldn’t be enough.  Pecans seemed like the perfect add-in to give the scones a bit of crunch.  For those who like a sweeter filling, white chocolate chips could be a good ingredient.

Another way to add some sweetness to this scone is a simple vanilla glaze.  It can be added at serving time, so your fellow scone eaters can choose whether or not to top their breakfast treat.

Pumpkin Scones


  1. 2 cups flour
  2. 1/3 cup brown sugar
  3. 1 tsp. baking powder
  4. 1/2 tsp. baking soda
  5. 1/2 tsp. salt
  6. 1 tsp. cinnamon
  7. 3/4 tsp. nutmeg
  8. 5 Tb. butter, chilled
  9. 3/4 cup buttermilk
  10. 1 egg yolk
  11. 1 tsp. vanilla
  12. 1/2 cup pumpkin purée
  13. 1/3 cup chopped pecans
  1. Preheat oven to 400. Combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl.
  2. Cut butter into small pieces, and add to flour mixture. Using a pastry blender or two forks, mix until butter is the size of small peas.
  3. In a large mixing cup combine buttermilk, egg, and vanilla. Slowly add half of the liquids; add all of the pumpkin purée and pecans.
  4. Stir to combine. If mixture is too dry, add more of the liquids. The dough should form a ball.
  5. Place dough on a lightly floured surface and press into an 8-inch round.
  6. Cut into 8 wedges. Transfer wedges to rimmed cookie sheet.
  7. Bake for 15-20 minutes, or until bottoms are golden brown.
  8. Transfer to cooling rack. Top with vanilla glaze, if desired.
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