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Mom's Pumpkin Scones

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Member since 2011
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Serves 8 | Prep Time 20 | Cook Time 12-15

Why I Love This Recipe

My mom made these scones as a versatile food that the kids loved. Although we usually drizzle them with honey, they have such a small amount of sugar that they are on the border of savoury/sweet. They are great for autumn and winter baking due to the ingredients, but are also a surprisingly fantastic food for camping trips. They hold their shape well during transport and can be sliced in half and filled with any sandwich ingredients.

I asked her for this recipe when I wanted to impress a new flame. He said he loved anything pumpkin and I knew this would do the trick. One year later, we just bought our first house together and I can't wait for winter weather to start again so I can fill the new house with baking smells!

My mom's note on this recipe:

"I usually use 1/2 of the butter and a bit extra pumpkin but the texture suffers for it. Get some honey to eat with them! Stay warm. Love Mom"

Ingredients You'll Need

2 and 1/4 c flour
1/4 c brown sugar
2 t baking powder
1 t cinnamon
1/4 t cloves
1/2 t ginger
1/4 t soda
1/4 t salt
1/2 c butter or margarine (1 stick)
1 egg
1/2 c canned pumpkin
1/3 c milk


Preheat oven to 400 degrees.

Combine all dry ingredients (flour thru salt) together in a medium bowl.

Cut in the butter until it is homogenous and with no pieces larger than the size of a pea. You can use a pastry cutter for this, but I have done it with a fork before.

Combine all wet ingredients (egg, pumpkin, milk) in a separate bowl.

Add wet ingredients to the dry bowl, and stir just until moistened. Extra mixing makes tough scones!

Turn out onto a lightly floured counter and knead 10-12 strokes. This is always VERY sticky when I do it, and a quick fix is to keep a small pile of flour on the counter to rub on your hands between strokes.

Pat dough into an 8-inch circle & cut into 8 wedges.

Place on cookie sheet at least one inch apart.

Bake at 400 degrees for 12-15 minutes.

Protip: Since it's a waste to only use 1/2 cup of pumkin when it comes in 2-cup cans, you can easily double this recipe (who complains about extra scones?) and freeze the other cup of pumpkin for later use.

Questions, Comments & Reviews

Bread flour should be fine for this although I've never tried it myself. Whole wheat flour sounds great though! The slightly nutty taste would set these off well. I'll test it myself and get back to you!

would you recommend bread flour for this? or - could you substitute in some whole wheat flour for some of the white? thanks for this. i have a litte bit of pumpkin left over -this will be perfect. Molly

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