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  • Writer's pictureSamantha

Tuesday Morning Tidy: Pumpkin Scones

Tomorrow marks the first day of fall and I've got another delicious, family favorite recipe for you. It's the perfect pastry for the season -- pumpkin scones! It's subtly sweet and great for breakfast or as a dessert.

We usually double this recipe to yield a dozen scones. Below is the single recipe:


2 1/2 cups of flour

1 Tablespoon of baking powder

1/4 cup of packed brown sugar

1/2 teaspoon & 1/4 teaspoon of ground cinnamon

1/2 teaspoon of salt

1/2 cup or 1/4 lb. of butter or margarine

3/4 cup of canned pumpkin

1/2 cup & 1 Tablespoon of milk

1 large egg yolk

1 Tablespoon of sugar


In a large bowl, mix flour, baking soda, brown sugar, 1/2 teaspoon of cinnamon and salt. Cut the butter into small pieces and add it to the bowl. Mix, using your fingers, until small pieces or crumbs of butter form.

In another bowl, blend pumpkin and 1/2 cup of milk. Add the flour mixture and stir until dough is evenly blended. Remove the dough onto a lightly floured counter and knead the dough so it's coated with flour and the dough forms nicely - about 5 to 7 turns. Spread the dough into about 5-6 inch round 1 1/2 inch thick pieces and cut into 6 wedges.

Place the wedges on a lightly buttered baking sheet. In a small bowl, mix the egg yolk and 1 Tablespoon of milk. In another small bowl, mix sugar and 1/4 teaspoon of cinnamon. Lightly coat the wedges with the egg wash and then sprinkle with the cinnamon and sugar mixture.

Place the baking sheet in the oven at 375 degrees for about 25 minutes.


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