Pumpkin Scones Recipe
Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a
with parchment paper.
In a large
bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt.
Cut the butter into small pieces and blend into the flour mixture with a pastry
blender or two knives. The mixture should look like coarse crumbs.
Stir in the raisins and pecans, if using. In a separate
bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk
mixture to the
flour mixture. Mix just until the dough comes together. Do not over mix the
Transfer to a lightly floured surface and
dough gently four or five times and then pat the dough into a circle
that is about 7 inches (18 cm) round and about 11/2 inches (4 cm) thick. Cut this
circle in half, then cut each half into 4 pie-shaped wedges (triangles).
Place the scones on the baking sheet. Brush the tops of the scones with the
baking sheet inside another baking sheet to prevent the bottoms of the scones
from over browning.
for about 20 minutes or until golden brown and a toothpick inserted in the
middle comes out clean. Transfer to a wire rack to cool.
2 cups (260 grams) all purpose
1/3 cup (75 grams) light or dark brown
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (113 grams) cold unsalted
butter, cut into pieces
1/3 cup (50 grams) raisins
1/4 cup (30 grams) toasted and chopped
or walnuts (optional)
1/3 - 1/2 cup (80 - 120 ml) buttermilk
(120 ml) fresh or canned pure
pumpkin (if using canned pumpkin make sure there are no spices or sugar
1 teaspoon pure
1 tablespoon milk or