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Pumpkin Scones and Cinnamon Butter (Stephanie Eddy for The Globe and Mail)
Pumpkin Scones and Cinnamon Butter (Stephanie Eddy for The Globe and Mail)

Recipe: crispy on the outside, soft on the inside pumpkin scones Add to ...










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  • Preparation time: 15 minutes
  • Ready time: 40 minutes
  • Servings: 8 scones


2 cups (310 g) all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp allspice

1/3 cup (65 g) brown sugar packed

1/2 cup chilled butter cut into 1/2-inch pieces

1/3 cup + 1 tbsp half and half cream

1/2 cup (125ml) pumpkin puree (not pumpkin pie filling)

1 tsp vanilla extract

Cinnamon Butter

¼ cup butter at room temp

2 tbsp brown sugar, packed

1 ¼ tsp cinnamon

¼ tsp ginger


Scones: Preheat oven to 400 F. In a medium bowl, whisk together the flour, baking powder and soda, salt, spices, and sugar. Add the chilled butter to the bowl and cut it into the flour with a pastry cutter or use your hands to squeeze and rub the flour into the butter until the mixture is crumbly and there are no remaining pieces of butter bigger than the size of a pea.

In a separate bowl, whisk together the pumpkin puree, half and half and vanilla until smooth and creamy.

Stir the pumpkin mixture into the flour and continue to stir until a soft dough forms. Use your hands to squeeze the dough into a ball to help the mixture come together. If there is still a lot of dry flour that won’t mix into the dough then add an extra teaspoon of half and half.

Place the ball of dough on a greased cookie sheet or on a cookie sheet lined with parchment paper. Use your fingers to flatten the ball into a circle about one inch thick. Fold the circle in half and then flatten it back out to one inch thick again. Fold one last time and flatten to one inch thick circle. (The folding helps develop layers in the scones and also brings the dough together.)

Cut the circle into quarters, and then cut each quarter in half so that you have 8 equal pieces. Arrange the pieces on the cookie sheet 1/4 inch apart. The scones won’t spread in the oven but they will rise so they need room to bake.

Bake at 400 F for 18 to 22 minutes until the tips are light brown. Allow to cool slightly before serving with homemade cinnamon butter.

Cinnamon butter: In a small bowl, stir together all the ingredients until well combined. Spread over warm scones. (Also delicious on toast and muffins.)

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