Family Life

Amy Roloff’s Pumpkin Scones Recipe

6 / 11


  • 2 cups of flour, plus more for dusting
  • 1/3 cup lightly packed light brown sugar
  • 1 tsp baking powder
  • 3/4 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/4 tsp sea salt
  • 1/2 cup cold unsalted butter, cut into pieces
  • 1/2 cup cold buttermilk
  • 1/2 cup pumpkin puree
  • 1/2 cup dried cranberries soaked in hot water for about 15 - 30 minutes and then drained (this plumps and softens them up)
  • 1/2 tsp pure vanilla extract
  • candied ginger, finely chopped
  • 1/4 cup heavy cream


  1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.
  2. Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over mix).
  3. Transfer to a lightly floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.
  4. Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving. Serve plain or with maple butter or powdered sugar icing, and a cup of tea.

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