Pumpkin Scones

baking chic October 15, 2012 5

Staying up late cooking in my kitchen as the babies slept
 soundly, listening to Christmas music (I know lol, don't judge) was blissful!
The babies have been asking for scones in the early mornings just after waking up,
and I have indulged their scone
requests with the added autumn flavor of pureed pumpkin.

 I was on a quest to find the perfect pumpkin scone recipe that suited my every need.
I tried regular wheat flour and gluten free flour.
The gluten free flour scone had a rather heavier, but
 more hardier, old fashioned bite to it.
 As the wheat flour scone was rather very light and editable but easily 
devoured and consumed. I loved using the gluten free flour and highly recommend it. 
 I used the King Arthur brand 
which I found at the commissary very nicely priced.
Each new recipe
was very fun and exciting for me,
such a thrill to bite into them to see how they tasted.
And to tell you the truth, I liked everyone of the recipes:)
So, MY recipe consists of all the recipes I experimented
  into one final recipe that has a little bit of each in it 🙂

Pumpkin Scones 

Set your oven to 400 degrees F (200 degrees C)


  • 2 Cups All Purpose Flour or Gluten Free Flour which ever you prefer.
  • 1/3 Cup Brown Sugar
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1/2 Teaspoon Ginger
  • 1 Teaspoon Cinnamon
  • 1 Egg
  • 1/2 cup Cream ( I use whatever I have in my fridge, I prefer Cream but Half & Half  or milk or Evaporated milk will do just fine)
  • 1/2 Cup Raisins
  • 1/2 Cup Pumpkin 
  • 1/2 Cup Butter
  • 1 Teaspoon Vanilla Extract 
Mix flour, sugar and spices, baking powder, baking soda and salt with a whisk. Cut the butter in small cubes, place in your flour mixture,  with your fingers or a pastry cutter breakup the butter into small coarse clumps. Mix in Raisins. In a separate bowl combine your egg, cream, pumpkin puree and your Vanilla. Pour your cream mixture into your flour mixture. With a fork mix just to combine. Make sure not over mix. Transfer to a floured surface and pat out  your dough into a 7-8 inch round circle.
Evenly sprinkle sugar over dough and with a sharp knife cut dough out 8 pie wedges. Place wedges onto cookie sheet and put into the oven for 15 t0 16 minutes.
When done place scones onto a cooling rack and let cool for 5 minutes.
Serve with butter and jam and your favorite hot tea 🙂


  1. Amy October 15, 2012 at 2:51 pm - Reply

    They just look so yummy! Isn’t experimenting in the kitchen so much fun? Well, got this one saved in my recipe box. Next cool morning, I’ll be trying these!! Thanks for sharing.
    Love Ya,

  2. Elizabeth October 15, 2012 at 3:21 pm - Reply

    I love when you decide to test and work on a recipe! I loved these scones and need to be careful in how I indulge your yummies so regularly ;D

  3. Pam October 17, 2012 at 12:38 am - Reply

    I hope you are saving some for me… I can’t wait to try them.

    Love you so much.


  4. Danielle Story October 29, 2012 at 10:17 pm - Reply

    With a strong cup of tea?!? Mmmmmmm!
    But also I was thinking, your pictures are worthy of a blog by themselves!!! So adorable! I found myself scrolling through them again and again!
    Hugs to you and your little family!

  5. Daisy January 2, 2015 at 9:43 am - Reply

    I pray so much we get to be neighbors some day!

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