Harvest Pumpkin Scones

Recipe by King Arthur Flour.




  1. First, whisk together the flour, sugar, baking powder, salt, and spices in a large mixing bowl.
  2. Next, work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
  3. Stir in any add-ins you’re using — I used about 1 cup of cinnamon chips and 1/2 cup candied ginger. The ginger can be quite strong, so can be used sparingly if you’re sensitive to it.
  4. In a separate mixing bowl, whisk together the pumpkin and eggs until smooth. Add the pumpkin mixture to the dry ingredients and fold the two together with a rubber spatula or wooden spoon until everything is just moistened and holds together. Be gentle as you mix; some floury bits are okay.
  5. Line a baking sheet with parchment and sprinkle a bit of flour across it. If you don’t have parchment paper, the bare baking sheet will work too, with a bit of flour.
  6. Scrape the dough onto the floured parchment or pan, and divide it in half.
  7. Gently pat and round each half into a 5- or 6-inch circle, larger if you’ve used add-ins. The circles should be about 3/4″ thick.
  8. Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
  9. Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges. You can also dust the knife with a bit of flour.
  10. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.
  11. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.
  12. Bake the scones for 22 to 25 minutes, or until they’re golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. If you pull one of the scones away from the others, the edges should look baked through, not wet or doughy.
  13. Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.


I like grating frozen butter into the flour, just so it’s already fairly crumbly by the time it’s tossed in and I’m not worried about warming the butter up too much. Either way, working with cold butter will make this easier, and it’s totally fine for some larger chunks of butter to remain unincorporated.

I found these to be quite moist, but for those who found them dry, I would perhaps take care not to overbake them, and ensure that your flour weights are accurate. If you don’t use a scale to measure the flour, I find the spoon and sweep method to be most reliable — fluff the flour, spoon or sprinkle it into your measuring cup, then level it (by “sweeping”).

Finally, I drizzled some of the scones with a maple glaze similar to the one used here, but found them just as delicious without.