Pumpkin-Ginger Oat Scones
- Total Time
- 45 minutes, plus cooling
- Rating
- Comments
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Ingredients
- 2¼cups/290 grams all-purpose flour, plus more for sprinkling
- ½cup/50 grams old-fashioned oats, plus more for sprinkling
- ½cup/100 grams sugar
- 1tablespoon baking powder
- 1teaspoon salt
- 2teaspoons pumpkin pie spice
- ½cup/115 grams cold unsalted butter, cut into thin slices
- ¾cup/90 grams finely chopped crystallized ginger
- ¾cup/170 grams canned pumpkin purée
- 2large eggs
Nutritional analysis per serving (12 servings)
247 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 4 grams protein; 181 milligrams sodium
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
In a large bowl, whisk the flour, oats, sugar, baking powder, salt and spice.
- Step 2
Add the butter and toss to coat with the dry ingredients. Using your fingers or a pastry cutter, press and cut in the butter until coarse crumbs form and some peanut-size pieces remain. Toss in the ginger until evenly coated.
- Step 3
In a medium bowl, whisk the pumpkin and eggs until smooth. Add to the dry ingredients and mix with a fork until no dry bits remain and mixture forms a mass.
- Step 4
Line a large baking sheet with parchment paper and lightly flour. Divide the dough mass into two even pieces in the bowl and dump each piece onto the prepared sheet on opposite sides. Dampen your hands and press each piece into ¾-inch-thick rounds (about 6 inches in diameter). Refrigerate or freeze until stiff.
- Step 5
Heat oven to 425 degrees. When the oven is ready, take out the dough and cut each round into 6 even wedges using a sharp knife or bench scraper. Nudge the wedges about 1 inch apart. Sprinkle the tops with oats.
- Step 6
Bake until golden brown and firm when gently pressed, 20 to 22 minutes. To see if they’re cooked through, tear one open immediately to make sure there’s no wetness in the center. If there is, return the pan to the oven for a few minutes.
- Step 7
Cool on the pan on a rack for 5 minutes. Serve warm or room temperature, wrapped in a napkin to eat out of hand.
- The cut scone dough can be frozen for up to 2 days before baking straight from the freezer. Increase baking time by 5 minutes or so. The baked scones will keep in an airtight container at room temperature for up to 3 days. They’ll taste better if refreshed in a toaster oven before serving. The scones can be frozen until stiff after cooling, then transferred to freezer plastic bags and frozen for up to 3 months. Thaw and then reheat in a 350-degree oven for 10 minutes before serving.
Private Notes
Comments
When baking scones, I listen to hear if they are done. If most in the middle, they make the faint sound of boiling . When done, they are quiet. I listen to all cakes, biscuits, and muffins to check their doneness.
Pumpkin Pie Spice Recipe 4 teaspoons ground cinnamon 2 teaspoons ground ginger 1 teaspoon ground cloves 1/2 teaspoon ground nutmeg
A winner! I used frozen butter shredded on a box grater and added a half cup of sunflower seeds.
4/18/25 we enjoyed 2/7/26 Georgie says “better than Bread Euphoria and that is high praise”!
Cut butter into dough in the food processor, reduced sugar to 1/3 c and 70g candied ginger, Added vanilla extract, doubled pumpkin spice, Drained the canned pumpkin with a coffee filter to remove excess moisture and concentrate the pumpkin flavor. When the dough looked a little dry I added a few splashes of heavy cream until the consistency was to my liking. Froze discs on the baking tray for 15 minutes before slicing, topped with turbinado sugar and a few oats, and baked for 20 minutes!
For easier chopping of ginger, put about a cup of the total flour measurement in a food processor with the crystallized ginger. Pulse until ginger is in small pieces. Then drop pieces of cold butter in shoot of processor and pulse until crumbled. Add this mixture back into other dry ingredients before adding pumpkin and egg. Pat the sticky mess into wheel on a silicone mat or parchment paper. Put in fridge overnight before shaping into wedges.