Pumpkin Scones

I have a tradition every October to celebrate Fall/my Birthday month with a trip to Starbucks for a Chai Latté and a Pumpkin Scone. In a tragic twist this year, I totally missed it! I guess the month got away from me with my travels and when I finally showed up, the pumpkin scones were gone.

Obviously I had to take this matter into my own hands, but instead of making this recipe from way back in the Planet Byn archives, I tried something new. I’ve really renewed my affection for Bon Appétit over the last year and find myself on their You Tube channel and website all the time now, which is where I found this.

Pumpkin Scone with Cinnamon Butter

These turned out amazing, and are even better than the old version I used to make. They come out of the oven with super crisp edges and are nicely spiced inside.

Pumpkin Scones with Cinnamon Butter

Source: Bon Appétit

Ingredients

Scones

  • 2 cups flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/8 tsp cloves
  • 3/4 cup (1 1/2 sticks) butter, cold
  • 1 egg
  • 1/2 cup pumpkin purée
  • 1/4 cup buttermilk + more for brushing
  • 2 tbsp raw sugar

Cinnamon Butter

  • 1/4 cup (1/2 stick) butter, room temperature
  • 1 tsp maple syrup
  • 3/4 tsp cinnamon
  • 1/4 tsp salt

Directions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, ginger, nutmeg, cinnamon and cloves.
  2. Use the large holes of a box grater to grate in the butter, then toss with your hands or a spatula until the butter is coated in the dry ingredients.
  3. In a small bowl, whisk together the egg, pumpkin purée and buttermilk, and add to the dry ingredients. Mix together gently with a spatula until mixture comes together into a dough.
  4. Transfer dough to a lightly floured counter and pat into a disk that’s 1 1/2″ thick. Cut into 8 wedges, then move scones to a plate lined with parchment paper and stick it in the freezer for half an hour.
  5. Preheat oven to 400°, and move scones onto a parchment lined baking sheet. Brush scones with buttermilk and sprinkle with raw sugar. Baked until golden brown, about 25-30 minutes.
  6. For the cinnamon butter, mix everything together in a small bowl.