For best results, use very cold butter and handle the dough as little as possible to ensure a tender scone. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling it with milk to the 1/3 cup line. Let it stand for 5 minutes before using. The scones are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
Pumpkin Ginger Scones
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PREP TIME30 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS13
Delight in these exquisitely spiced pumpkin scones, boasting a tender crumb and a warming blend of ginger and cinnamon. Crowned with a luscious ginger-infused icing, these scones are the perfect treat for a crisp autumn morning or a cozy afternoon indulgence.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol55 mg
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Fiber2 g
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Protein5 g
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Saturated Fat8 g
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Sodium278 mg
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Sugar25 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 400°F (200°C). Line a baking sheet with parchment paper. (5 minutes)
02
StepIn a large bowl, whisk together flour, brown sugar, baking powder, baking soda, ginger, cinnamon, pumpkin pie spice, salt, and nutmeg. (3 minutes)
03
StepCut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)
04
StepStir in the raisins and pecans. (2 minutes)
05
StepIn a separate small bowl, whisk together pumpkin puree, buttermilk, and vanilla extract. (2 minutes)
06
StepAdd the wet ingredients to the dry ingredients, mixing gently with a wooden spoon until just combined. Be careful not to overmix. The dough will be slightly sticky. (3 minutes)
07
StepTurn the dough out onto a lightly floured surface and gently knead 4 to 5 times. Pat the dough into a 7-inch circle, about 1 1/2 inches thick. (3 minutes)
08
StepCut the circle in half, then cut each half into 4 triangular wedges. Place the scones onto the prepared baking sheet. (2 minutes)
09
StepIn a small bowl, whisk together the egg and milk to create an egg wash. Brush the tops of the scones with the egg wash, then sprinkle generously with coarse sugar. (3 minutes)
10
StepBake in the preheated oven for 20 minutes, or until golden brown and a toothpick inserted into the center comes out clean. (20 minutes)
11
StepTransfer the scones (still on the parchment paper) to a wire rack to cool slightly. (2 minutes)
12
StepWhile the scones are cooling, prepare the icing: In a small saucepan, combine powdered sugar, milk, molasses, ginger, and cinnamon. Heat over medium heat, stirring constantly, until smooth and slightly thickened, about 5 minutes. (5 minutes)
13
StepLet the icing cool for 3-5 minutes, then drizzle over the warm scones. Allow the icing to set before serving. (5 minutes)
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RECIPE REVIEWS
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Erna Sauer
Jun 29, 2025I added a bit more ginger to the glaze for an extra kick. So good!
Mariane Orn
Jun 26, 2025I made these for a brunch and everyone raved about them. So easy and delicious!
Ed Pfeffer
Jun 25, 2025I love how easy it is to customize the spices in this recipe.
Brielle Rowe
Jun 25, 2025I substituted the pecans with walnuts and they were still delicious!
Amelia Jacobscassin
Jun 18, 2025The best scones I've ever made! The glaze is what makes them special.
Loma Kshlerin
Jun 17, 2025The recipe was easy to follow and the scones turned out perfectly. Thanks!
Walter Kris
Jun 10, 2025My family loved these! I will definitely be making them again.
Mallie Doyle
Jun 8, 2025These scones were a huge hit! The ginger glaze is the perfect touch.
Ricky Kohler
Jun 7, 2025These scones are amazing! The perfect balance of pumpkin and spice.