Pumpkin Scones Recipe
These pumpkin scones are soft on the inside, slightly crunchy on the outside, and made with real canned pumpkin puree, brown sugar, cinnamon, fresh ginger, and chocolate chips. Perfectly spiced and not overly sweet, they make an ideal fall breakfast or afternoon snack. Made with cold butter and a whole egg for a rich, tender, buttery crumb. Also try my Earl Grey Scones, Irish Scones, or Blueberry Scones.
Pumpkin Scones With Canned Pumpkin and Chocolate Chips
How to make Pumpkin Scones With Canned Pumpkin Puree and Chocolate Chips.These Pumpkin Scones are soft and moist on the inside and crunchy on the outside. They are not overly sweet and so easy to make with canned pumpkin. They make great Fall Breakfast Treats.
Dietary note: Contains eggs and dairy. This recipe is not vegan.
Ingredients
- 2 cups (280 g) All-Purpose Flour
- 1/2 cup (100 g) Brown Sugar
- 1/4 tsp Fresh Ginger, Grated
- 1/2 tsp (2 g) Ground Cinnamon
- 2 tsp (10 g) Baking Powder
- 1/4 tsp (2 g) Salt
- 1/2 cup (115 g) Unsalted Butter, cold
- 1 Egg, Large
- 1/2 cup (120 g) Canned Pumpkin Puree
- 1/3 cup (80 ml) Cold Milk
- 1/4 cup (40 g) Chocolate Chips
- Raw pumpkin seeds (toppings)
- Beaten egg additional, for brushing the scones
Instructions
- Mix the flour, brown sugar, grated ginger, cinnamon, baking powder and salt.
- Rub in the cold cubed butter until small pieces remain. Add the egg, pumpkin purée and cold milk and mix just until combined. Fold in the optional chocolate chips without overmixing.
- Turn onto a floured surface and pat into a circle about 20 cm (7.8 inches) across and 2–2.5 cm (3/4–1 inch) thick. Cut into 8 wedges.
- Place the wedges on a parchment-lined baking tray. Brush with beaten egg and sprinkle with the pumpkin seeds.
- Bake in a preheated oven at 400°F (200°C) for 25 minutes. Transfer to a rack to cool.
Video
Notes
The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.
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