Chef John's Pumpkin Scones recipe

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Ingredients

1 ¾ cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
6 tablespoons cold, unsalted butter, cut into pieces
½ cup pumpkin puree
⅓ cup buttermilk
⅓ cup toasted pine nuts
2 tablespoons all-purpose flour, or more as needed
1 egg
1 teaspoon milk
1 teaspoon white sugar

Nutrition Info

172.3 calories
carbohydrate: 21.1 g
cholesterol: 31 mg
fat: 8.4 g
fiber: 1 g
protein: 3.8 g
saturatedFat: 4.2 g
servingSize: -
sodium: 235.5 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 scones

Recipe Note

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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