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Pumpkin Ginger Scones

0 min
22 mins
Pumpkin Ginger Scones
From King Arthur Flour web site. dough should be frozen prior to baking. Results in a higher rise and tender scone.
The flavors are perfect for the fall and winter season.


2 3/4 Cup flour
1/3 Cup sugar
1 Tb baking powder
3/4 tsp salt
3/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/2 Cup cold butter cut into chunks or grate on box grater
2/3 Cup pumpkin puree
2 large eggs
1 to 2 Cups of mix in ingredients, minced crystallized ginger, cinnamon chips, dried cranberries...your choice of items or none.


In a medium bowl stir together eggs and pumpkin, set aside.
In large bowl combine flour, sugar, baking powder, salt and dry spices.
Cut in butter using fingers, pastry blender of paddle attachment of stand mixer. Mixture should be mealy looking. Stir in your add in ingredients.
Stir in pumpkin mixture just until dough comes together it should look rather shaggy.
Turn ough out onto floured board or parchment. Divide dough in half. Press dough into 2 rounds. Cut into wedges, 6 per round.
Brush with milk or cream and sprinkle with sugar or cinnamon sugar. Place in freezer.
Heat oven to 425. when oven reaches temperature remove dough from freezer separate wedges so there is 1/2 inch of space between each wedge.
Bake 22-25 minutes.

If you want to freeze longer wrap dough prior to brushing with milk. When you wish to bake set oven, remove dough from freezer, separate, brush with milk top with sugar and bake. Increase bake time by about 5 minutes.