Pumpkin Ginger Scones Recipe

Name: Pumpkin Ginger Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups All-purpose Flour; 1/2 cups Packed Brown Sugar; 1/2 teaspoons Cinnamon; 1/2 teaspoons Ground Nutmeg; 1/4 teaspoons Ground Pepper; 1 teaspoon Baking Powder; 3/4 teaspoons Baking Soda; 3/4 teaspoons Salt; 1/2 cups Butter; 1/4 cups To 1/2 Cup Minced Crystallized Ginger (less For The Non-brave); 1/3 cups Buttermilk; 1/2 cups Pumpkin Puree, Drained & Redrained; 2 teaspoons Vanilla; _____; Glaze Ingredients; 1/2 cups Powdered Sugar; 1 teaspoon Maple Syrup - The Real Thing!; 1/4 teaspoons Cinnamon; 1 teaspoon To 2 Teaspoons Milk

Servings: persons

2 cups All-purpose Flour
1/2 cups Packed Brown Sugar
1/2 teaspoons Cinnamon
1/2 teaspoons Ground Nutmeg
1/4 teaspoons Ground Pepper
1 teaspoon Baking Powder
3/4 teaspoons Baking Soda
3/4 teaspoons Salt
1/2 cups Butter
1/4 cups To 1/2 Cup Minced Crystallized Ginger (less For The Non-brave)
1/3 cups Buttermilk
1/2 cups Pumpkin Puree, Drained & Redrained
2 teaspoons Vanilla
_____
Glaze Ingredients
1/2 cups Powdered Sugar
1 teaspoon Maple Syrup - The Real Thing!
1/4 teaspoons Cinnamon
1 teaspoon To 2 Teaspoons Milk

1
Mix dry ingredients together. Cut butter into dry ingredients until mixture changes texture and becomes grainy. No large chunks of butter should remain. At this point, mix in the chopped ginger as best you can. The ginger will be sticky, but work it best you can.
2
Mix buttermilk, Vanilla and pumpkin together and pour into the flour and butter mixture. Stir gently with a rubber spatula until mixed. Scoop out with an ice cream scoop onto a parchment-lined cookie sheet.
3
Using a large scoop will yield 6 scones; a medium-sized scoop will make between 8 to 10 scones. Bake for 18 to 24 minutes, depending on the size of the scones. Scone edges should be lightly brown.
4
Take the scones out of the oven and let cool on a cookie sheet.
5
Make the glaze by mixing powdered sugar, maple syrup, cinnamon and enough milk to make a thick glaze. Spread glaze on top of scones when they are warm to the touch.

747

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 19 ingredients. The key ingredients include: 2 cups All-purpose Flour, 1/2 cups Packed Brown Sugar, 1/2 teaspoons Cinnamon, 1/2 teaspoons Ground Nutmeg, and more.

Yes, Pumpkin 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 Ginger Scones

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