Return to Content

Pumpkin Scones

by

Yield: 12 scones

Pumpkin Scones

Ingredients:

  • 3 tablespoons butter
  • 2 tablespoons brown sugar
  • 1/2 cup pureed pumpkin
  • 1 egg, beaten
  • 1/2 cup milk
  • 1/2 cup dried fruit bits or raisins
  • 2-1/2 cups self-rising flour
  • pinch salt
  • melted butter to glaze

Instructions:

Preheat oven to 400 degrees F. Cream butter and brown sugar together. Mix in pumpkin. Stir in egg and milk, then add dried fruit or raisins. Sift together flour and salt and add to creamed mixture. Knead a few times on lightly floured surface, then form into a rectangle about 3/4 inch thick. Cut into 2- to 3-inch squares and brush with melted butter. Place 2 inches apart on lightly greased cookie sheet. Bake for 15 minutes. Serve hot, with butter and preserves.

Updated Sunday, April 21st, 2002
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

7 Responses to Pumpkin Scones

  1. Anonymous November 14, 2002 at 9:32 am #

    The scones came out with just the right texture (not to crumbly but not too dense) – I changed it slightly by not adding the fruit and using a powdered sugar icing on top instead. Served as breakfast –it was FANTASTIC.

  2. Anonymous November 24, 2002 at 3:47 pm #

    Very good and even easier when using dough hooks with a Kitchen Aid. I added dried cranberries and drizzled a little icing over the top. They will be our Thanksgiving morning breakfast, along with a nice cup of coffee.

  3. Anonymous October 12, 2006 at 8:39 pm #

    I think these are some of the best scones I’ve tasted. Most others come out so dry that you need a quart of milk just to wash them down! I added a 1/4 teaspoon ground ginger, 1/2 teaspoon nutmeg, and 1 teaspoon cinnamon to the recipe instead of the dried fruit, and covered them with a powdered sugar glaze when they were cooling. Absolutely delicious! Thanks!

  4. Meg Kupiec October 25, 2008 at 4:45 pm #

    Was excited to find a pumpkin scone recipe, but, of all the scones I have made, and I have made thousands over the last 10 years, these are by far the worst. No spices, very bland, was actually embarassed to serve them. There are better, moister scone recipes out there.

  5. Anonymous November 1, 2008 at 11:10 am #

    This is good for breakfast. Taste more like biscuits than scones though.

  6. Anonymous November 15, 2008 at 9:18 am #

    This needed A little tweeking, but overall a great recipe!! I added sugar and pumpkin spice to give it a little kick. I make them all the time now!!!

  7. Lisa Hudson October 17, 2009 at 1:59 pm #

    Because of another review I added some cinnamon and pumpkin pie spice. They were fine, but without garnishment they wouldn

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order