Spiced Pumpkin Scones
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 6
Tender, healthy, satisfying scones for breakfast, break or dessert.
  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup pureed pumpkin, canned or fresh (make sure fresh is drained)
  • 3 tablespoons milk or milk substitute
  • 1 large egg
  • 6 tablespoons cold butter, cubed
  • For Icing (optional):
  • ¾ cup powdered sugar, sifted
  • 1-2 tablespoons milk or milk substitute
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • pinch each of ground ginger and ground cloves
  1. Preheat oven to 425 degrees F.
  2. Grease a cookie sheet and dust with flour
  3. In a large bowl, whisk together the flour, sugar, baking powder, salt and spices.
  4. In a separate bowl, whisk together the egg, milk and pumpkin.
  5. Cut butter into dry ingredients using a pastry cutter, forks or your fingers, until there are no butter chunks left, and it is like fine crumbs.
  6. Fold the wet ingredients into the dry.
  7. Form dough into a ball. Dough should be sticky, but not stick to baking sheet, so add a little more flour if necessary.
  8. Pat dough onto prepared baking sheet into 9x3x1" rectangle.
  9. Using a greased knife (spray with cooking spray), cut rectangle into thirds.
  10. Cut each third diagonally to form a total of six rectangles. (If you want smaller ones, cut these in half to form twelve).
  11. Gently pull each section apart so that there is a half an inch between each scone (for even baking).
  12. (Alternatively, form dough into large circle 1" high, and cut crossways into wedges, and pull slightly apart).
  13. For six large scones, bake 14 - 16 minutes until slightly browned; for twelve smaller scones, bake 10 - 12 minutes until slightly browned.
  14. Remove scones to wire cooling tray set over a plate or piece of foil, and cool completely.
  15. Meanwhile, mix together icing ingredients until smooth, if using.
  16. Drizzle icing over cooled scones and serve.
  17. Serve plain, with marscapone cheese, cream cheese or butter.
Recipe by Finch Frolic Garden Permaculture at http://www.vegetariat.com/2012/01/spiced-pumpkin-scones/