These Harvest Pumpkin Scones scream fall! Pumpkin, ginger, fall spices like cinnamon and ginger pack the scone with flavor. Mini cinnamon chips add texture and your kitchen will smell so good! I make these each fall, and enjoy them with a cup of hot coffee.
Pumpkin scones! Yes, this is perfect for a fall morning, with a cup of morning coffee! I’ve run out of the frozen pumpkin puree I made, last year. So, I’m back to stocking up on canned pumpkin. I can eat pumpkin year-round. Sweet or savory, I’m always looking for new ways to enjoy this winter squash (or is it a fruit? or vegetable?
You’ll need crystallized ginger– and I’ve had good luck finding it in the bulk section of my grocery store. Don’t let the sugar fool you! Ginger can be very hot to the taste buds.
A little goes a long way! If you’ve never made scones– or your attempts yielded desert dry and hard hockey pucks– I’m going to show you how fast you can make these, with a few tips and tricks along the way. Ready?
First, measure our dry ingredients. NOTE: I forgot left out the allspice. I used it up making my famous Red Cabbage, last week. You don’t have to add crystallized ginger (I found this in the bulk section at Whole Foods) …
…nor mini cinnamon baking chips (purchased online at King Arthur Flour). But I recommend it. Otherwise, mini chocolate chips are a good substitute. You do need pumpkin puree. Don’t use canned pumpkin pie filling, by mistake!
I decided to use 1/2 cup of minced crystallized ginger and 1/2 cup of mini cinnamon chips– half of what the original recipe calls for. You need 2/3 cup of pumpkin puree. Puree freezes really well, in case you don’t use the rest for something else in a day or two. You need two eggs. Cold eggs. More on that, in a moment. Now, we need butter. Not margarine, please. Butter. One stick. Cold butter. Do you see a theme here?
Here’s a great tip: Grate the butter. Put it in the freezer to keep it ice cold.
So, what’s up with the emphasis on cold, you might wonder? Unlike baking cakes or cookies, scones turn out puffy and tender when the ingredients are very cold. The chunks of butter create steam, just like when baking with puff pastry or pie crusts.
I don’t think it matters what order you do things, but I whisked the eggs and then combined the pumpkin puree. Put that in the refrigerator, to keep with the cold theme.
Now that all the ingredients are prepped and ready to make scones, this shouldn’t take more than 15 minutes.
Stir/whisk the dry ingredients. A pastry cutter helps. (The warmth of your fingers might warm the butter up.)
Work in the grated, cold butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5” circle (if you haven’t incorporated any add-ins); or a 6” circle (if you’ve added 2 cups of fruit, nuts, etc.). The circles should be about 3/4” thick.
* *NOTE: I found that room was “tight” to place two circles onto one baking sheet. Even though I spaced them, they spread out and fused a bit together. I recommend using separate baking sheets.
Get your coffee or tea ready. You won’t have to yell “ready”. The aroma will bring anyone in the house right to the source of the pumpkin-ginger-cinnamon aroma!
TASTING NOTES: The scones were tender and crumbly. The ginger was the dominant flavor, so I plan to cut back to 1/4 cup instead of 1/2 cup I’m so glad I didn’t add a full cup of ginger, or these would be renamed “Gingerbread Scones”. The cinnamon chips were very subtle, so I will increase from 1/2 cup to 1 cup. NOTE: Adjustments are in the recipe card, now.
The pumpkin flavor is very subtle, but I attribute that to the power of ginger. Next time, I will definitely add the allspice. I just love the crunch of the coarse sugar, but I might try the cinnamon-sugar topping instead. Overall, these are delicious scones. They would be perfect for a Thanksgiving morning brunch.
You can warm these up in the microwave, for a short burst of time. Or, in a toaster oven. I am thinking that these could be made the night before and refrigerated. The next morning, I’d add the milk and coarse sugar (or cinnamon-sugar topping) and bake them as directed. You can also freeze them and then bake them when you are ready– just add a little extra baking time until they are golden brown.
Harvest Pumpkin Scones
Ingredients
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup cold butter
- 1/4 cup minced crystallized ginger* can increase to 1/2 cup if you want this to be the dominant flavor
- 1 cup cinnamon chips or mini chocolate chips
- 2/3 cup canned pumpkin
- 2 large eggs
- coarse white sparkling sugar for topping
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.
- Work in the butter** just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
- **NOTE: Grating cold butter helps to incorporate it into the dry ingredients, much easier.
- Stir in the ginger and/or chips, if you’re using them.
- In a separate mixing bowl, whisk together the pumpkin and eggs till smooth.
- Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together
- NOTE: I found that my dough didn't turn out very moist. Don't panic, if it doesn't. I simply pressed the dough together, and it worked out great.
- Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
- Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added 2 cups of fruit, nuts, etc.). The circles should be about 3/4" thick.
- NOTE: I found that room was "tight" to place two circles onto one baking sheet. Even though I spaced them, they spread out and fused a bit together. I recommend using separate baking sheets.
- Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
- NOTE: I froze my scones first, and then added the milk and coarse sugar. It worked out fine. Then I cut them.
- Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.
- Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.
- NOTE: Seriously, spread them apart! Mine fused together (see previous note). Use two baking sheets.
- For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425F.
- NOTE: Don’t skip this step! It helps the butter to product steam and you get tender scones.
- Bake the scones for 22 to 25 minutes (mine took 20 minutes), or until they’re golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.
- Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.
Notes
Nutrition
Beautiful…great recipe. I will be making these. By the way, I try to always have crystalized ginger in my pantry. It is like a "pick me up" for me. I love it!!!
These looks positively scrumptious. I always have crystallized ginger – it does come in handy. But (shhh), I have had the worst time with pumpkin puree and do (shhh) buy it in cans. Sorry! Does it count that I make my own stock/broth?
Need to give the scones a go – no bakery sells anything that approaches a homemade scone.
I bought some candied ginger just yesterday and have absolutely been relishing in the hotness. Love it. Maybe I'm just into the whole pain is pleasure thing 😛 When it comes to food at least.
These scones sound marvelous! I'm a pumpkin year-rounder too and need to start baking with it again! Yum.
We have been having a really mild autumn so far but the weather gurus say that high winds and lots of rain are moving this way. Your scones are beautiful! I tried to find cinnamon chips at the market a couple of days ago. They must have been out. Bummer!
Beautiful! Absolutely beautiful, Debby! Definitely was feast for my eyes.
I'm not a fan of ginger but you can certain add some more cinnamon chips in there for me! yummy!
These look and sound delicious and I bet they smelled incredible. I will have to make that at some point.
What beautiful, scrumptious-looking scones! I'm not a huge fan of pumpkin, but I would love to try one of these.
Thanks for the tips too! I don't have very much luck with scones.
Beautiful photos! The ginger definitely makes the scone. Thanks for sharing and keep up the great baking!
These are the best pumpkin scones I've ever seen, especially with all that ginger and cinnamon chips in it.
these sound and look fantastic.
Yum! I'll have to look for candied ginger.
Yummmy! My one and only time makins scones they were unedible. I cannot wait to try these!
Gorgeous scones, Debby! Thanks for sharing the tip on freezing/grating your butter – love it!
Oooh…I just bought a container of crystallized ginger. And yes, the appearance is VERY deceiving! haha I am adding this to my 'To Bake' list!
I love crystallized ginger and scones! These look and sound beautiful! These are a lovely treat.
Am printing this recipe right now, so that I can make it SOON. Looks delicious and crunchy! I like ginger, but not the crystallized kind .. think I'll leave it out .. will let you know how they turn out! Thks Deb 🙂 Hope your tomatoes flourish in the days to come!
so yummy – my kind of recipe
Never mind running to the house, Id jump through the computer screen if I could to try that! Fabulous!
Great tip about grating the butter.. locked and stored in my brain for future use.
Oh Debby! Your pumpkin scones are a thing of beauty – seriously! I could eat these for breakfast, lunch, and dinner. I loved your tip about grating the frozen butter into the scones. Excellent idea.
These pumpkin scones are rocking my world. Stunning.
A cool autumn day with a couple of these scones and a good cup of coffee. Life would be good.
Debby these look awesome!! Beautiful photos!!
Hi Debby,
just came across ur blog and I must say that u r indeed a perfect baker with loads of beautiful bakes….ur photography is worthy of praise as well !following u from now on to catch up with more tasty recipes 🙂
These look wonderful! I've been searching for a good pumpkin recipe and I believe I just found it!
These look great – wholesome and full of deliciousness!
Oh my goodness the scones are making my belly growl! They look amazing!
Debby, this are so tempting. I have to give them a try. Sitting down with a nice cup of tea and these scones….heaven!
You had me at mini-cinnamon chips. What a great addition!
I just found your blog, and made this recipe today! My mom is visiting and needed to use some leftover ingredients. I halved the recipe and used 1/4c crystallized ginger and 1/4c Heath toffee bits. I also subbed half the AP flour for WW. I brushed with almond milk and sprinkled with turbinado sugar. A keeper!
so glad you liked it, Lyss. I love heath bar chips. Great addition!
Debby,
Your pumpkin scones look wonderful. Beautiful blog too! I'll try your tip on grating butter.
I made these scones and linked your post in my post. You can see your link on my blog, Baking is my Zen.
http://bakingismyzen.blogspot.com/2011/10/harvest-pumpkin-scones-fall-comfort.html
~ Carmen
I can feel myself already craving fall foods and these scones really have me wanting one for breakfast this morning. Great post and I'm adding these to my fall list of things to make!
What part of the store do you find the crystallized ginger in? I've never bought it before.
I bought mine at Whole Food in the dried fruit section. I've seen it at my chain grocery store, but cannot recall where. I bet if you ask, you'll find it. It looks so pretty and sugary, but I warn you– take one big bite and you'll get a lot of heat! Good luck.