Chef John's Pumpkin Scones

15 Reviews 4 Pics
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    1 h 40 m
Chef John
Recipe by  Chef John

“Here's an example of how I would convince the public that pumpkin is great for any time of the year. Ironically, I did this because I had leftover pumpkin from Thanksgiving.”

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Ingredients

Adjust Servings

Original recipe yields 12 scones

Directions

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
  3. Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined.
  4. Sprinkle a work surface with 2 tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat 2 more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet.
  5. Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle 1 teaspoon sugar over scones.
  6. Bake in the preheated oven until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool completely.

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Reviews (15)

Rate This Recipe
VAZ123
7

VAZ123

I am going to give this a full 5 stars because I love the texture of this scone. It is light and moist for a scone. The taste is so nice but I did use fresh cooked pumpkin and added cinnamon, ground ginger and a bit of pumpkin pie spice. I would definitely make again!

farrahvargas
6

farrahvargas

This did not have the consistency of a scone. It was more like a regular, moist bread. Scones should be crumbly. I made it exactly as the recipe instructed, but I added spices. It would have been very bland without them. We will finish eating them with honey on them, but I will not make them again.

Baking Nana
5

Baking Nana

These are delicious, light layers within the crumb with just the right amount of sweetness. I used pumpkin seeds (pepitas) instead of pine nuts. I did not add any extra spices but that would be good as well.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 174 cal
  • 9%
  • Fat
  • 8.4 g
  • 13%
  • Carbs
  • 21.5 g
  • 7%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 33 mg
  • 11%
  • Sodium
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

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