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Perfect Pumpkin Scones

Author Monica Swanson


  • 3 cups all-purpose flour.
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. salt.
  • a pinch of nutmeg
  • 1/3 cup butter cut into small pieces
  • 3 Tbs. brown sugar
  • 1 1/2 cup milk--your choice. I would normally use buttermilk for scones, but I didn't have any, and 2% worked fine.
  • 1 1/2 cup canned pumpkin
  • 1 egg white lightly beaten. (or a little extra milk.)


  2. Preheat oven to 400 degrees
  3. Combine flour, baking soda, baking powder, cinnamon, and nutmeg into a large bowl. Add the butter, using a pastry blender, or your fingers if you're like me. Mix it up until it resembles bread crumbs. Add the brown sugar.
  4. Make a well in the center of the flour mixture. Pour the milk and pumpkin in and use a knife in a cutting action to combine well. A sticky dough will form.
  5. Turn the dough out onto a lightly floured surface and gently knead until dough just comes together. Knead with flour on your hands four or five times. It's ok if it seems really sticky. Pat into a nine inch circle on a baking sheet, lightly dusted with flour. (or like me, you can pat it onto the counter and then have to transfer the sticky pieces to a baking sheet, making it more messy and less pretty.)
  6. (don't be like me.)
  7. Cut the dough into 12 wedges, or whatever size scone you like. Brush egg white (or brush with milk if you want to skip the egg white.) You can also dust with a little flour or sugar before baking.
  8. Bake, 400 degrees for fifteen minutes or until golden.
  9. Serve with butter, or jam and fresh whipping cream. Enjoy!