Pumpkin Scones are a delightful treat that perfectly blend the flavors of fall. With a hint of ginger and a touch of sweetness, the scones are great for breakfast or a cozy afternoon snack. Let’s explore how to whip up the delicious baked goods.
When it comes to the ingredients, feel free to swap the margarine with butter for a richer flavor, or stick with coconut oil if you’re going for a dairy-free option. If you can’t find candied ginger, you might add more fresh ginger or skip it altogether. Always opt for high-quality pumpkin puree for the best flavor, and keep in mind any allergies related to gluten when selecting flour.
Scones, Biscuits & Pastry
Pumpkin Scones Recipe
Ingredients
- 1/2 cup sugar
- 3 1/2 cups flour (I use 1/2 white)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ginger powder
- 2 tablespoons candied ginger, finely minced
- 1 tablespoon gingerroot, finely shredded
- 1/4 teaspoon cinnamon
- 1/4 cup margarine
- 2 tablespoons coconut oil
- 2 cups pumpkin puree
Instructions
- In a large mixing bowl, combine 3 1/2 cups flour, 1/2 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 teaspoons ginger powder, and 1/4 teaspoon cinnamon.
- Cut in 1/4 cup margarine and 2 tablespoons coconut oil, adding a bit at a time until the mixture becomes crumbly.
- Stir in 2 cups pumpkin puree, 2 tablespoons finely minced candied ginger, and 1 tablespoon finely shredded gingerroot until everything is well combined.
- On a lightly floured surface, knead the dough a few times, pushing it into two circles that are a few inches thick.
- Cut each circle into about 5 fat triangular pieces, imagining you are cutting a pizza for even slices. Though, don’t worry if they aren’t perfect.
- Bake in a preheated oven at 425 degrees for 12-15 minutes, or until they have a nice golden color and a toothpick comes out clean.
Part of our Scone, Biscuit and Pastry Recipes collection — Part 3 of 3: