Pumpkin scones have been a breakfast staple in my family for years, but I recently discovered a way to make them even more aromatic with a dash of cardamom. I love how the pumpkin adds moisture and softness, contrasting with the crisp edges after baking. These scones are perfect for an easy bake that feels special, especially when the air turns crisp.
Why I keep coming back to this recipe
The comforting aroma that fills the kitchen, the perfect balance of spice and sweetness, and the way these scones turn out crispy yet tender every time. They remind me of cozy mornings and slow weekends, making them worth the effort. Plus, they’re endlessly adaptable—add nuts, raisins, or a drizzle of glaze for extra flair.
Breaking down the ingredients
- All-purpose flour: The base, needs to be light and flaky. You can swap half with whole wheat for a nuttier flavor.
- Pumpkin puree: Moistens and flavors the scones; go for a smooth, canned type. Fresh pumpkin can work but needs extra moisture adjustment.
- Butter: Cold and cubed, it creates flaky layers. Margarine can be used for a dairy-free version.
- Spices (cinnamon, ginger, cloves): Add warmth and complexity. Adjust to your spice preference or skip for a milder taste.
- Heavy cream: Helps bind the dough and adds richness. Milk can substitute but might make the dough slightly drier.
- Sugar: Sweetens subtly and balances the spices. Honey or maple syrup can be alternatives.
Tools & equipment needed
- Baking sheet: To bake the scones evenly.
- Pastry cutter or fingers: To cut in butter until crumbly.
- Mixing bowls: To combine ingredients.
- Rolling pin: To flatten the dough evenly.
- Sharp knife or pizza cutter: To cut the dough into wedges.
Step-by-step guide to pumpkin scones
Step 1: Preheat your oven to 200°C (390°F).
Step 2: In a large bowl, whisk together 2 cups of all-purpose flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
Step 3: Add 1/2 cup of cold unsalted butter, cut into small pieces. Use your fingers or a pastry cutter to combine until it resembles coarse crumbs.
Step 4: Stir in 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, and a pinch of ground cloves.
Step 5: Mix in 1 cup of pumpkin puree and 1/3 cup of heavy cream until just combined. Do not overmix.
Step 6: Turn the dough onto a floured surface and gently knead it a few times. Pat into a 1-inch thick circle.
Step 7: Cut into 8 wedges and place on a baking sheet lined with parchment paper.
Step 8: Bake for 15-20 minutes, until golden and a toothpick inserted into the center comes out clean.
Step 9: Let cool for 5 minutes before serving.
Cooking checkpoints & tips to keep in mind
- The dough should be just combined; overmixing makes the scones tough.
- Bake until the tops are golden and slightly cracked for the best texture.
- Let them cool slightly before serving to let the flavors settle and avoid burns.
Common mistakes & how to fix them
- Butter was softened or melted.? Use cold butter; warm butter melts too fast, resulting in dense scones.
- Mixed ingredients until completely smooth.? Don’t overmix the dough; it toughens the scones.
- Left in the oven too long.? Bake until just golden; overbaking dries out the scones.
- Oven was not preheated or temp was off.? Ensure proper oven temperature; too hot or cold affects rise.
Pumpkin Cardamom Scones
Equipment
- Pastry cutter or fingers
- Sharp Knife or Pizza Cutter
Ingredients
- 2 cups all-purpose flour light and airy, can be partially whole wheat
- 1/4 cup sugar subtle sweetness
- 1 tablespoon baking powder leavening agent
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter cut into small pieces, keeps dough flaky
- 1 teaspoon ground cinnamon warming spice
- 1/2 teaspoon ground ginger adds warmth and depth
- a pinch ground cloves optional, for extra spice
- 1 cup pumpkin puree smooth canned preferred
- 1/3 cup heavy cream for binding and richness
Instructions
- Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, ginger, and cloves for even distribution.
- Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to quickly work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
- Stir in the pumpkin puree until just combined, then pour in the heavy cream and fold gently until the dough begins to come together. It should be slightly sticky but manageable.
- Turn the dough onto a lightly floured surface. Gently knead it a few times to bring it together, then pat it into a 1-inch thick circle.
- Use a sharp knife or pizza cutter to cut the dough into 8 equal wedges. Carefully transfer each wedge to the prepared baking sheet, spacing them evenly apart.
- Bake in the preheated oven for 15-20 minutes, until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
- Remove the scones from the oven and let them cool for about 5 minutes on the baking sheet. Their edges will be crispy, and the aroma will be warm and inviting.
- Serve the pumpkin cardamom scones warm or at room temperature, enjoying their tender crumb and aromatic spice notes.
