Pumpkin and Ginger Scones
Updated September 21, 2022
Andrew Scrivani for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
¾ cup whole-wheat flour
1 cup all purpose flour
½ teaspoon salt
¼ teaspoon ground ginger
2 teaspoons baking powder
½ teaspoon baking soda
4 tablespoons cold unsalted butter, cut into ½-inch pieces
½ cup pumpkin purée, well drained, canned or made from ½ pound fresh
¼ cup buttermilk
2 tablespoons maple syrup
½ cup chopped candied ginger
Nutritional analysis per serving
25 grams carbs; 10 milligrams cholesterol; 142 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 2 grams fiber; 132 milligrams sodium; 2 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees. Line a baking sheet with parchment. Sift together the flours, salt, ginger, baking powder and baking soda. Place in the bowl of a food processor fitted with the steel blade.
- Step 2
Add the butter to the food processor, and pulse several times until it is distributed throughout the flour. The mixture should have the consistency of coarse cornmeal.
- Step 3
Beat together the pumpkin purée, buttermilk and maple syrup in a small bowl, and scrape into the food processor. Add the ginger, and process just until the dough comes together.
- Step 4
Scrape onto a lightly floured surface, and gently shape into a rectangle about ¾ inch thick. Cut into six squares, then cut the squares in half on the diagonal to form 12 triangular pieces. Place on the baking sheet. Bake 12 to 15 minutes until lightly browned. Cool on a rack.
To roast the pumpkin: Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 2 teaspoons of olive or canola oil on top, cover tightly with foil and place in the oven. Roast for 1½ hours or until thoroughly tender. Remove from the heat, transfer to a strainer or a colander set over a bowl or in the sink, and allow to cool and drain. Peel the pieces, and purée in a food processor fitted with the steel blade.
Advance preparation: These will keep for a couple of days well wrapped or in a cookie tin.
Private Notes
Comments
Comes together quickly. Not super-sweet, but very pleasant with a cup of tea or coffee, with little hits of sweetness and crystallized ginger throughout. I think when I make these again, I will sprinkle the top with a little turbinado sugar. But would def. make again.
I love this recipe and have made it several times. I took a cue from Martha's recipe book and add around 1/2 cup of pumpkin seeds to make them energy-boosting.
I made these this morning before work. Cross between savory and sweet. I did not have ginger so I used chocolate chips and the second batch (I made 2 batches in 20 minutes) I added some cinnamon as well.
These we were very very good. I like a slightly sweet scone so perfect in my opinion. The only addition I made was to add 1/4 tsp cardamom and an extra 1/4 tsp ground ginger (1/2 teaspoon total)
Reading the notes of others: to the dry and crystallized ginger, I added grated fresh ginger plus 1t. cinnamon. I also doubled the buttercup squash (not pumpkin). I increased the sweetener as well. With those alterations, the texture was more springy than crumbly, but good!
These were delicious. Easy to make, not overly sweet and not overly fatty.