Pumpkin and Ginger Scones Recipe

Name: Pumpkin and Ginger Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup whole-wheat flour; 1 cup all purpose flour; 1/2 teaspoon salt; 1/4 teaspoon ground ginger; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces; 1/2 cup pumpkin puree, well drained, canned or made from 1/2 pound fresh; 1/4 cup buttermilk; 2 tablespoons maple syrup; 1/2 cup chopped candied ginger

Servings: persons

3/4 cup whole-wheat flour
1 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon ground ginger
2 teaspoons baking powder
1/2 teaspoon baking soda
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 cup pumpkin puree, well drained, canned or made from 1/2 pound fresh
1/4 cup buttermilk
2 tablespoons maple syrup
1/2 cup chopped candied ginger

1
Preheat the oven to 400 degrees.
2
Line a baking sheet with parchment.
3
Sift together the flours, salt, ginger, baking powder and baking soda.
4
Place in the bowl of a food processor fitted with the steel blade.
5
Add the butter to the food processor, and pulse several times until it is distributed throughout the flour.
6
The mixture should have the consistency of coarse cornmeal.
7
Beat together the pumpkin puree, buttermilk and maple syrup in a small bowl, and scrape into the food processor.
8
Add the ginger, and process just until the dough comes together.
9
Scrape onto a lightly floured surface, and gently shape into a rectangle about 3/4 inch thick.
10
Cut into six squares, then cut the squares in half on the diagonal to form 12 triangular pieces.
11
Place on the baking sheet.
12
Bake 12 to 15 minutes until lightly browned.
13
Cool on a rack.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup whole-wheat flour, 1 cup all purpose flour, 1/2 teaspoon salt, 1/4 teaspoon ground ginger, and more.

Yes, Pumpkin and Ginger Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin and Ginger Scones

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