Pumpkin Scones

This recipe comes from Bon Appetite. What could be better than a nice cup of tea and pumpkin scone on a fall morning?

½ c sugar
2 tsp baking powder
1 TBSP pumpkin pie spice
½ tsp salt
¼ tsp baking soda
2 c flour, plus more for surface
¾ c chilled unsalted butter
½ cup chopped dried cranberries or chocolate chips
1 large egg
1 c canned pure pumpkin
1/2 c buttermilk, plus more for brushing
2 TBSP course sugar

Whisk sugar, baking powder, pumpkin pie spice, salt, baking soda, and 2 c flour in a large bowl. Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go; toss in cranberries. Mix in egg, pumpkin, and 1/2 c buttermilk.

Transfer dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet.

Freeze until firm, 25–30 minutes.
Preheat oven to 400°. Brush scones with buttermilk and sprinkle with raw sugar. Bake until golden brown, 25–30 minutes.

Bacon Cheese Scones


I am more of a savory person when it comes to breakfast, and these savory scones hit the spot. I shredded the cheese and chopped the bacon in the processor to save time.

5 slices bacon, cooked crispy
2 c flour, plus more for the work surface
2 tsp baking powder
1 c finely grated Asiago or Gruyere cheese, plus more for sprinkling if you please
1/4 tsp salt
1/4 tsp pepper
1/2 c unsalted butter, cold, cut into chunks
1 large egg
3/4 c buttermilk

Preheat the oven to 400°F (204°C) and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment paper.

In a food processor, dump the flour, baking powder, cheese, bacon, salt, and pepper and pulse briefly to mix. Add the butter and pulse until the mixture looks like coarse meal.

In a small bowl, whisk together the egg and cream or milk until blended. Pour the egg mixture into the processor and pulse just until the dough beginsp to pull away from the sides of the bowl and come together into a ball. The dough will be quite sticky.

Turn the dough onto a lightly floured work surface. Gently knead several time, then bring the dough together into a ball. Using a lightly floured rolling pin, roll out the dough to 1⁄2 inch thickness. Using a pastry cutter, cut into triangles or use a floured cup to cut into circles. Repeat with remaining dough. Space the scones evenly on the prepared baking sheet. Sprinkle the tops of the scones with additional cheese.

Bake until the scones are golden, 12 to 15 minutes. Transfer to a wire rack and let cool slightly before serving.

Makes 12 – 14.