Chef John's Pumpkin Scones Recipe - Allrecipes.com
Chef John's Pumpkin Scones Recipe
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How to Make Pumpkin Scones
Put a tasty twist on classic pumpkin scones. See more
  • READY IN ABOUT hrs

Chef John's Pumpkin Scones

Recipe by  

"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 Edit and Save

Original recipe makes 12 scones Change Servings
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  • PREP

    25 mins
  • COOK

    15 mins
  • READY IN

    1 hr 40 mins

Directions

  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.
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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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 30, 2012

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, ground ginger and a bit of pumpkin pie spice. I would definitely make again!

 
Most Helpful Critical Review
Mar 17, 2013

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 been very bland without them. We will finish eating them with honey on them, but I will not make them again.

 
Dec 29, 2012

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 be good as well.

 
Dec 29, 2013

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 substituted them for chocolate chips. Yum! I'm not sure what the scones would taste like without the cinnamon and nutmeg. I frosted these with homemade cream cheese frosting and drizzled them with melted chocolate. My family loved them and they want me to make them again. For me, that means a recipe was a success :-)

 
Feb 22, 2013

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 ...

 
Dec 30, 2012

These were just OK for me. I thought the pine nuts didn't really meld well with the pumpkin. I did a heavy glaze because I thought they needed a little extra flavor, and I wasn't in awe of the texture. Maybe had I baked them a little longer (I did 17 minutes) they would have had a crunchier bite to them.

 
Dec 28, 2012

I really liked the texture of this scone. I have to say that I added a little bit of cinnamon, nutmeg, and would have added ginger if I had any. I also have to admit that I didn't read the directions all the way through and threw in the egg with the wet ingredients. That meant I added a little more flour when 'folding' it. This was the closest to a 'Stbx' scone that I have found! Maple glaze = YUM!

 
Sep 25, 2014

I usually love Chef John's recipes and swear by his pavlova. For some reason, this was a failure. The scones were too soft and muffin-like and the flavor was bland. Even the vanilla glaze I added could not wake them up.

 

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Nutrition

  • Calories
  • 174 kcal
  • 9%
  • Carbohydrates
  • 21.5 g
  • 7%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 236 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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