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Pumpkin Ginger Scones

I made these lovely scones one day when looking for a way to use up leftover pumpkin, and I was so excited with the results. I often use my food processor to stir up the dough just until it comes together. It's so simple to prepare this way. —Brenda Jackson, Garden City, Kansas
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 scones


  • 2 cups all-purpose flour
  • 7 tablespoons plus 1 teaspoon sugar, divided
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 5 tablespoons cold butter, divided
  • 1 large egg, lightly beaten
  • 1/4 cup canned pumpkin
  • 1/4 cup sour cream


  • In a large bowl, combine the flour, 7 tablespoons sugar, baking powder, cinnamon, salt, ginger and baking soda. Cut in 4 tablespoons butter until mixture resembles coarse crumbs. Combine the egg, pumpkin and sour cream; stir into dry ingredients just until moistened.
  • Turn onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. Melt remaining butter; brush over dough. Sprinkle with remaining sugar.
  • Bake at 425° for 15-20 minutes or until golden brown. Serve warm.
Nutrition Facts
1 each: 249 calories, 9g fat (6g saturated fat), 51mg cholesterol, 372mg sodium, 36g carbohydrate (12g sugars, 1g fiber), 4g protein.
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Average Rating:
  • LindaVietmeier
    Nov 17, 2018

    We love these scones! I used fresh pumpkin and plain Greek yogurt in place of the sour cream.

  • MarissaRN
    Jul 3, 2013

    No comment left

  • penelopelepew1
    May 16, 2013

    No comment left

  • alstrom
    Oct 13, 2012

    No comment left

  • Lovetocookandbake
    Sep 27, 2012

    No comment left

  • jmkasprak
    Dec 10, 2011

    These scones had really good flavor. They are definitely best served warm since they just don't warm up very well at all.

  • cookinfanatic25
    Nov 18, 2011

    I made this today for my husband for the first time and he really liked them. I added a bit more seasoning to the dough and a pinch of cinnamon and ginger to the teaspon sugar.

  • qknapper
    Nov 6, 2011

    Very good... I made with 1/2 whole wheat flour and 1/2 white flour. I also used vanilla greek yogurt in place of the sour cream... I always do in baking.. Much less fat, same consistency and more protein...

  • Debbo1
    Oct 14, 2011

    I rated this 5 stars with the following changes: instead of 2 cups white flour, I used 1 cup whole wheat and 1 cup white. I increased the pumpkin to 3/4 cup, then added in white flour when kneading to help with the stickiness (maybe an extra 1/2 cup). I used Bestlife Buttery Baking sticks instead of butter and used low fat, not fat free, sour cream. I baked them about 10 minutes or so longer than called for. I double iced them by mixing 1/2 cup powdered sugar and 1 or a bit more coffee creamer (cinnamon vanilla flavored). Paint on cooled scones and let dry. Then mix 1 cup powdered sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a dash of cloves and ginger. Whisk together then add 1-2 tablespoons creamer to a drizzle consistency. Using whisk, drizzle in a pattern over the scones with dried icing. Let dry.

  • bargainbarb
    Nov 8, 2010

    I just seen this recipe today. I had all the ingrediants so I decided to make them. They are delish....I made 3 batches. The last 2 I added raisins and pecans. I prefer them without. I would deff make again.