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Pumpkin Scones

Pumpkin Scones are always a good idea.
Course: bread
Cuisine: American
Keyword: Pumpkin Scones


  • 2 cups self-rising flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 stick or 4 tablespoons butter or margarine softened
  • 2 eggs
  • 1/2 cup canned pumpkin
  • 2 teaspoons vanilla
  • 1/2 cup heavy whipping cream

Topping for Scones

  • 1 cup confectionery sugar
  • 1 tablespoon light corn syrup
  • 2 to 3 tablespoons milk


  • In a large bowl whisk together the flour, baking powder, salt, sugar, ginger and cinnamon. Cut in the butter until mixture is like coarse crumbs.
  • In a small bowl whisk together the eggs, pumpkin and vanilla. Add to the flour mixture. Add the cream and mix up until it becomes dough.
  • Spread flour on a floured board and pat or roll out in medium sized squares about 1 inch thick. Cut squares into triangles. (I use a pizza cutter to cut the dough and usually just pat it out into squares with my hands). Spray a baking sheet and place scones on sheet where they don’t touch each other. (Can brush the tops with melted butter before cooking) Bake in 425 degree oven for 15 to 20 minutes until done in center. Makes about 12 scones depending on size you cut your triangles. Serve with your favorite jam, jelly, butter, molasses or topping.

Topping for Scones

  • Whisk together in a bowl and drizzle over scones or spread on with a knife.