For best results, use cold butter straight from the refrigerator. This helps create a flaky texture. Don't overmix the dough! Overmixing will develop the gluten and result in tough scones. Feel free to experiment with other dried fruits or nuts. Dried cranberries or chopped walnuts would be delicious additions. These scones can be made ahead of time and frozen before baking. Simply place the unbaked scones on a baking sheet and freeze until solid. Then transfer them to a freezer bag. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.
Val's Pumpkin Scones
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME25 mins
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SERVING14 People
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VIEWS21
Embrace the essence of autumn with these delightful Pumpkin Scones. Imagine biting into a subtly spiced, tender crumb that evokes the warmth and comfort of pumpkin pie, all within a perfectly portable scone. These are rustic and charming, shaped free-form for an effortlessly elegant treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol21 mg
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Fiber2 g
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Protein3 g
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Saturated Fat2 g
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Sodium236 mg
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Sugar12 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. (5 minutes)
02 Step
Recipe View In a large bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, salt, nutmeg, and allspice. (3 minutes)
03 Step
Recipe View Using a pastry blender or your fingertips, cut in the cold butter into the flour mixture until it resembles coarse crumbs. Stir in the raisins. (7 minutes)
04 Step
Recipe View In a separate bowl, whisk together the pumpkin puree, egg, and buttermilk until well combined. (2 minutes)
05 Step
Recipe View Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the dough should be slightly shaggy. (3 minutes)
06 Step
Recipe View Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch-thick circle. Using a sharp knife or a scone cutter, cut the dough into 14 scones. Transfer the scones to the prepared baking sheet. (5 minutes)
07 Step
Recipe View Brush the tops of the scones with the beaten egg white. This will give them a beautiful golden sheen. (2 minutes)
08 Step
Recipe View Bake in the preheated oven for 10 to 12 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. (12 minutes)
09 Step
Recipe View Transfer the scones to a wire rack to cool slightly before serving. They are best enjoyed warm! (2 minutes)
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Please Rate
Tate Prohaska
Jun 29, 2025These are the best pumpkin scones I've ever had! They're perfectly spiced and not too sweet.
Jayce Gerhold
May 26, 2025These scones were a hit! I made them for a fall brunch, and everyone raved about the flavor and texture.
Toy Emardnicolas
Apr 29, 2025I loved how easy these were to make. The free-form shaping made them feel rustic and charming. I added chopped pecans, which was a great addition!