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These delicious scones are soft and moist on the inside with a little crunch on the outside. The sweetened pumpkin dough is flavored with the warm spices of Pumpkin Pie Spice Blend, Ginger and Clove Powder. Topped with a Cinnamon cream glaze, they are great for breakfast or snack. We love them with coffee or fresh fruit. It's perfect pumpkin and spice yumminess that's hard to resist!

PUMPKIN PIE SPICE BLEND, Clove Powder, Ground Ginger Powder, True Cinnamon


For The Scones:

3 1/4 cups All Purpose Flour

2/3 cup (white) sugar

1/3 cup light brown sugar

1 Tblspn baking powder

1 tsp salt

1 Tblspn Pumpkin Pie Spice

1/2 tsp (each): Clove Powder, Ground Ginger Powder

1/2 cup (one Stick) cold butter, cut in small cubes or grated

1/3 cup buttermilk (cold)

1 cup pumpkin puree (not pumpkin pie filling)

Ingredients & Directions For The Cinnamon Glaze:

Whisk together the following: 1 cup (sifted) powdered sugar; 1 tsp True Cinnamon; 1 tsp vanilla extract; 2 -3 Tblspns Hot heavy whipping cream

Directions For The Scones: Preheat the oven to 400 degrees. Cover the bottom of a large cookie sheet with parchment paper. Combine all dry ingredients and spices in a large bowl. In a separate bowl, mix together the pumpkin and the buttermilk. Add the butter to the flour mixture and combine until the mixture looks like course crumbs. Pour the pumpkin mixture into the flour mixture and mix until combined. On a floured surface, knead the dough for a few times and then shape it into a circle (about 1 1/2 inch thick). Transfer the shaped dough to the prepared cookie sheet. Cut the circle into wedges (8 or 16) and separate the wedges. Bake for 25-30 minutes. Note: The scones are done when the insides are not wet and doughy, but moist and firm. Cool the scones completely and then glaze them.

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