Pumpkin Scones Recipe

Name: Pumpkin Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups whole wheat pastry flour; 4 teaspoons baking powder; 1 ¼ teaspoons baking soda; ½ teaspoon ginger; ½ teaspoon allspice; 1 teaspoon cinnamon; ¼ teaspoon clove; 1 teaspoon salt; ¾ cup butter, softened; 2 ¼ cups sugar; 2 eggs; 1 (15 ounce) can pumpkin; 1 cup chocolate chips; 1 cup dried cranberries; cinnamon sugar, to taste

Servings: persons

4 cups whole wheat pastry flour
4 teaspoons baking powder
1 ¼ teaspoons baking soda
½ teaspoon ginger
½ teaspoon allspice
1 teaspoon cinnamon
¼ teaspoon clove
1 teaspoon salt
¾ cup butter, softened
2 ¼ cups sugar
2 eggs
1 (15 ounce) can pumpkin
1 cup chocolate chips
1 cup dried cranberries
cinnamon sugar, to taste

1
Heat oven to 350 degrees.
2
In a medium bowl stir together flour, baking powder, baking soda, salt and spices.
3
Set aside.
4
In a large mixing bowl, cream butter until its fluffy.
5
Slowly add sugar until combined.
6
Then add eggs and pumpkin.
7
Slowly stir in the dry ingredients.
8
Stir in the cranberries and chocolate chips by hand.
9
Drop tablespoons on lightly greased cookie sheets.
10
Flattened slightly and sprinkle with cinnamon sugar.
11
Bake them around 12 minutes, until golden brown.
12
Let them cool for 5 minutes on cookie sheet.
13
Then cool 10 minutes more.

1489

kcal

Calories

Fat

234

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 15 ingredients. The key ingredients include: 4 cups whole wheat pastry flour, 4 teaspoons baking powder, 1 ¼ teaspoons baking soda, ½ teaspoon ginger, and more.

Yes, Pumpkin 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 Scones

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