Chef John's Pumpkin Scones

Chef John's Pumpkin Scones

23
Chef John 22106

"Here's an example of how I would convince the public that pumpkin is great for any time of the year. Ironically, I did this because I had leftover pumpkin from Thanksgiving."
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Ingredients

1 h 40 m servings 174 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
  3. Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined.
  4. Sprinkle a work surface with 2 tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat 2 more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet.
  5. Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle 1 teaspoon sugar over scones.
  6. Bake in the preheated oven until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool completely.

Footnotes

  • Cook's Note:
  • Make a simple glaze for these scones by whisking together1 teaspoon milk, 2 tablespoons confectioners' sugar, and 2 teaspoons maple syrup until smooth. You may need to add some more milk or sugar, depending on how thick you want the glaze.

Reviews

23
  1. 26 Ratings

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Most helpful positive review

I am going to give this a full 5 stars because I love the texture of this scone. It is light and moist for a scone. The taste is so nice but I did use fresh cooked pumpkin and added cinnamon, g...

Most helpful critical review

This did not have the consistency of a scone. It was more like a regular, moist bread. Scones should be crumbly. I made it exactly as the recipe instructed, but I added spices. It would have bee...

I am going to give this a full 5 stars because I love the texture of this scone. It is light and moist for a scone. The taste is so nice but I did use fresh cooked pumpkin and added cinnamon, g...

This did not have the consistency of a scone. It was more like a regular, moist bread. Scones should be crumbly. I made it exactly as the recipe instructed, but I added spices. It would have bee...

These are delicious, light layers within the crumb with just the right amount of sweetness. I used pumpkin seeds (pepitas) instead of pine nuts. I did not add any extra spices but that would b...

I made these yesterday for a large gathering. They were the first things gone. I also added cinnamon & nutmeg to the batter and topped with a simple glaze of powdered sugar, cinnamon, milk and...

This was a very good scone recipe and I will use it again in the future. I did add spices (cinnamon and nutmeg) and 1 tsp. of vanilla to the batter. I also eliminated the pine nuts and substitut...

I made this today for a work function. They came out great and were eaten right up. I made a few minor changes. I used 1% milk instead of buttermilk, instead of 1/3 cup pine nuts I used aprox. ...

I took the advice of several of the reviewers and added cinnamon and chocolate chips and these were divine. Thank you Chef John!

These were very moist, but the pine nuts ruined it for everyone in the family. I will make these again, but use walnuts instead. A more classic taste ...

I've never made scones but this was clean out the cabinets week for me and I found a can of pumpkin I wanted to use up.I watched the video twice because I don't usually bake.I didn't have pine n...