Pumpkin Scones

This yummy scone recipe is based on one from King Arthur Flour. It made flaky scones that were tender and moist in the middle. The flavor was similar to pumpkin pie — certainly a hit in our house!



  • 2 3/4 c. flour
  • 1/3 c. sugar
  • 1 T baking powder
  • 3/4 tsp salt
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1 stick room-temperature butter
  • 2/3 c. canned pumpkin
  • 2 eggs


Mix dry ingredients together then cut in butter using a pastry cutter or fork until the mixture is crumbly. In a separate bowl, whisk together pumpkin and eggs. Add to the dry mixture and combine thoroughly. I had to mix by hand toward the end to get the dough to come together.


Divide the dough in half and place both halves on a floured cookie sheet. Form each half into a flat wheel shape about 3/4″ thick.


Cut each into 6 pieces and spread them apart slightly. Chill 30 minutes. (I set the pan out in our garage where it was quite chilly.)


Bake at 425 degrees for around 22 minutes. Spread with butter and enjoy the yumminess.

DSCF5488Check out other yummy recipes at www.littlehouseliving.com where this one is linked up!


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