It seems like each year pumpkin spiced everything shows up on the market earlier and earlier. At the risk of perpetuating that trend, I’m launching my first autumnal recipe for the season, and it’s a good one: pumpkin scones. I absolutely love the fall, it has always been my favorite season, and a pumpkin scone represents a lot of the best things fall has to offer.
recipe notes
step-by-step method
recipe card
recipe notes
This recipe is very straightforward. The scone dough is a stable one, and it’s very forgiving for having extras added to it, so be sure to experiment! The dough freezes well, so if you’d rather not bake everything off at once, I suggest cutting your scones out and freezing them, then keeping them consolidated in freezer bags to pull, thaw and bake when you want.
As with many baked goods, this scone dough benefits from a night in the cooler. The resting time relaxes gluten, hydrates the flour, let’s the baking powder begin to do its work, and melds and strengthens flavors. Patience is a virtue!
pumpkin scones
605g pastry flour
6g salt
170g brown sugar
31g baking powder
157g butter unsalted
114g buttermilk
114g pumpkin puree 170
128g whole eggs
3g vanilla extract
2g cinnamon
1g nutmeg
1g clove
1g ginger
Cut the butter into ½” cubes and reserve in the cooler. This doesn’t have to be exact, the important thing is that the size of the cut butter is consistent.
Combine the pastry flour, salt, brown sugar, baking powder, and spices in a stand mixer with a paddle attachment.
Add the cold, cubed butter to the dry ingredients while mixing with a paddle attachment. Mix until the butter has fully incorporated into the flour and no large pieces of butter are visible.
If there are pieces of butter like this still intact then you haven’t mixed enough yet.
Combine the buttermilk, pumpkin puree and whole eggs.
Add the liquid ingredients to the dry ingredients and mix until just combined.
Finish mixing the dough by hand and then shape into a rectangle about 2″ thick. Wrap the scone dough and let it rest in the cooler for a minimum of 1hr and up to 24 hrs.
Roll the scones out to 1” thickness.
Cut the scones in 3” squares, and then cut each square diagonally across.
Brush the scones with egg wash before baking.
Bake: convection; 198C/390F; approx. 11min.
Fall may officially begin.
- 605 g pastry flour
- 6 g salt
- 170 g brown sugar
- 31 g baking powder
- 157 g butter unsalted
- 114 g buttermilk
- 114 g pumpkin puree
- 128 g whole eggs
- 3 g vanilla extract
- 2 g cinnamon
- 1 g nutmeg
- 1 g clove
- 1 g ginger
- Cut the butter into ½”/1.3cm cubes and reserve in the cooler. This doesn’t have to be exact, the important thing is that the size of the cut butter is consistent.
- Combine the pastry flour, salt, sugar and baking powder in a stand mixer with a paddle attachment.
- Add the cold, cubed butter to the dry ingredients while mixing with a paddle attachment. Mix until the butter has fully incorporated into the flour and no large pieces of butter are visible.
- Combine the buttermilk, pumpkin puree and whole eggs.
- Add the liquid ingredients to the dry ingredients and mix until just combined.
- Finish mixing the dough by hand and then shape into a rectangle about 2"/5cm thick. Wrap the scone dough and let it rest in the cooler for a minimum of 1hr and up to 24 hrs.
- Roll the scones out to 1”/2.5cm thickness.
- Cut the scones in 3”/7.5cm squares, and then cut each square diagonally across.
- Brush the scones with egg wash before baking.
- Bake: convection; 198C/390F; approx. 11min.
What is buttermilk 60 ?
Hi Chuck,
A very special type of buttermilk. Kidding! Just a typo on my part. I’ll get that fixed asap. Thanks!
Cheers – Chef Scott