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Pumpkin Scones

November 6, 2011
For my last post, I expressed my everlasting love for all things pumpkin (see last post on pumpkin muffins), and I promised you another pumpkin recipe to celebrate the best season of the year – Fall. Which brings me to pumpkin recipe #2: Pumpkin Scones!
I am a physical therapist by day, and, when it comes to my belly, there are two things that I need for a typical work day:
  1. a good, quick breakfast, and
  2. an easy and non-messy snack.
If I get a rumble in the tummy and my schedule is full of patients back to back, there is no time to run up to a vending machine or heat up something in a microwave. I must have something handy. Something that allows me to take a quick bite between patients and doesn’t make my breath smell like onions, garlic, or any other potentially offending variety of smells. Usually I partake in some raw nuts with dried cranberries or a Kashi almond bar of some sort, but a girl likes to mix it up now and again, which brings us to the pumpkin scones–a perfect snack that leaves none the wiser that you pleased the growling in your stomach before going into close quarters with your next client/patient. These scones are also great for breakfast with your favorite tea, coffee, or…ahem…pumpkin spice latte…if you prefer.
Just another reason why they call it the “GREAT PUMPKIN”!

Pumpkin Scones

Makes 8 scones

  • 2 cups of all purpose flour
  • 1  T. baking powder
  • 1/2 t. salt
  • 1/2 t. ground cinnamon
  • 1/2 t. ground nutmeg
  • 1/4 t. ground cloves
  • 1/4 t. ground pumpkin pie spice
  • 6 T. unsalted butter
  • 1/3 C. pumpkin puree (NOT pumpkin pie filling)
  • 1/3 C. heavy cream
  • 6 T. brown sugar
  • 1 t. vanilla
Cinnamon Glaze Ingredients: 1 cup powdered sugar, ¼ t. cinnamon, 2 T. milk


  1. Preheat oven to 425 degrees.
  2. Cut the butter into small pieces, put it in a small bowl and put it back in the refrigerator.
  3. In a medium bowl, combine flour, baking powder, salt, and all spices. Whisk together well. Place bowl in freezer or refrigerator.
  4. In a separate bowl, combine pumpkin, heavy cream, brown sugar, and vanilla. Whisk together. Put this bowl in freezer or refrigerator and take the other bowl (with dry ingredients) back out.
  5. Get the butter pieces out of the fridge and dump them into the bowl with the flour mixture. Cut the butter into the flour using a pastry blender or fork until it becomes coarse crumbs.
  6. Get the liquid mixture out of the freezer and pour into the flour mixture all at once. Stir until everything is just moistened. The dough will be very crumbly.
  7. Turn the mixture out onto the counter and push the pile together with your hands. It should stick together fairly well. Knead it just a couple of times until everything is together, but not too much or the dough will get sticky.
  8. Pat the dough out into a circle, 3/4 to 1 inch thick. Cut it like a pie into 8 pieces. Place pieces on the baking sheet so that they are not touching.
  9. Bake scones for about 15 minutes at 425 degrees. They should be light brown on the bottom, the tops will darken as they cool.
  10. Glaze Directions: Mix the powdered sugar, cinnamon and 2 Tablespoon milk together until smooth. Drizzle glaze over the top of each cooled scone.
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