Pumpkin Scones by Jennifer Pallian


Dry ingredients: 

  • 9 oz all-purpose flour (2 cups lightly spooned and levelled)
  • 2/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 6 tbsp (3 oz) cold butter


Wet ingredients: 

  • 1/2 cup E.D.Smith Pure Pumpkin
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 tsp vanilla extract

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  1. Preheat oven to 400ºF.
  2. In one large bowl, whisk together the dry ingredients.
  3. Grate the cold butter directly into the dry ingredients (I do this by placing the bowl on top of a kitchen scale) then use the whisk to toss it in.
  4. In a second bowl, whisk together the wet ingredients. Pour into dry ingredients and gently fold together until 80% combined. Dump onto a sheet of parchment paper and fold it over on itself gently (you aren’t kneading!) a few times to incorporate most of the remaining dry patches. It’s ok if a few floury streaks remain. Pat the dough into an 8″ circle and slice into 8 wedges. Lift onto a parchment lined baking sheet using a floured cake lifter and bake for about 18 minutes, until they feel springy when pressed.
  5. If dough is too soft to lift individual scones, bake the whole thing as a circle at 375ºF for about 24 minutes and then pull apart after baking.
  6. For Glaze, whisk together:
    • 1 1/2 cups powdered sugar
    • 4 tbsp cream or milk
    • 1 tsp vanilla extract
    • 1/2 tsp ground cinnamon
  7. Drizzle over warm scones. Enjoy!