Spiced Pumpkin Scones

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Last Updated on October 14, 2020 by Chef Mireille

Spiced Pumpkin Cornmeal Scones

These delicious spiced multi grain Pumpkin Scones make an awesome seasonal breakfast or brunch when had with delicious homemade cranberry sauce.

What says fall more than pumpkin and cranberries?

These scones are on the healthier side with multi grains, no eggs and just a bit of sugar.

These non traditional scones make such a great combination with homemade Cranberry Sauce for a delicious fall breakfast or brunch!

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That doesn’t mean you can’t still enjoy these non traditional scones with the classic accoutrements of bitter orange marmalade, clotted cream and lemon curd.

Although you can make these irresistible Pumpkin Scones with canned pumpkin, I prefer the flavor with home roasted pumpkin. It’s definitely more flavorful and less watery than most canned pumpkin brands.

Let’s check the pantry and add any ingredients to the shopping list we need.

pumpkin-scones-ingredients

The Ingredients

Now it’s super easy to make these crowd pleasing Pumpkin Scones! Enjoy them with a great cup of tea or coffee!

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How to make Pumpkin Scones

First we mix our dry ingredients and our wet ingredients separately.

Then we make a well and add half of the wet ingredients.

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Then you add the rest of the wet ingredients until you have a dough. The dough will seem quite dry, but DO NOT add more liquid.

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Knead by hand and the heat of your hand will bring the ingredients together into a soft dough.

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Now press the dough into the cavities of the scone pan and then brush the tops with buttermilk.

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Now we do a very light dusting of a little sugar on top and then our scones are ready for the oven!

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20 minutes in the oven and we have scones!

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This makes such an awesome combination with homemade cranberry sauce!

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Now are you ready to try these delicious scones?

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I can’t wait to see how yours come out when you tag me on instagram @chefmireille with your pics!

pumpkin scones in scone pan
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5 from 3 votes
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Pumpkin Cornmeal Scones

These delicious spiced multi grain Pumpkin Scones make an awesome seasonal breakfast or brunch when had with delicious homemade cranberry sauce.
Prep Time20 mins
Cook Time20 mins
Course: Breakfast
Cuisine: Continental
Servings: 8 people
Calories: 393kcal

Ingredients

Topping Ingredients

  • 1 teaspoon sugar
  • 1 tablespoon buttermilk

Instructions

  • Preheat oven to 425 F. Spray a scone pan with non stick spray.
  • Combine cornmeal, whole wheat flour, all purpose flour, sugar, salt, spices and baking powder in a large bowl.
  • In a small bowl, whisk together the pumpkin, butter and buttermilk.
  • Make a well in the middle of the flour combination and pour half of the wet ingredients in the middle of the well, slowly incorporating the flour into the center, until you have a shaggy dough.
  • Add the rest of the wet ingredients and mix until thoroughly combined.
  • At this point, knead with your hands until the dough comes together. The heat of your hands will make the dough come together. Do not be tempted to add more liquid.
  • Spread dough evenly between the cavities of the scone pan.
  • Brush the tops with buttermilk and sprinkle a little sugar on top.
  • Bake for 20 minutes until the tops are crusty.
  • Leave to cool for 10 minutes in the pan before removing and serving with your favorite accompaniments.

Video

Notes

Alternately, you can use a biscuit cutter to cut out scones if you do not have a scone pan.

Nutrition

Calories: 393kcal | Carbohydrates: 58g | Protein: 8g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 286mg | Potassium: 496mg | Fiber: 7g | Sugar: 10g | Vitamin A: 5170IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 3mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
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If you would like to know more about the many varieties of gluten free cornmeal that there are and how to utilize them all in your kitchen, check out this post here to learn all about Cornmeal, Polenta, Grits & more.

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pumpkin scones and creanberry sauce with text

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Suma Gandlur

    I have never found the need to prepare cranberry sauce for my Indian food and so vave never tried it. I paid atttention for the first time and noticed what ingredients go into it. It must be really good with all that yummy stuff.
    And pumpkin scones too look good.

  2. Jayanthi

    The combination of pumpkin and cranberry is totally new to me. I need to try this as I love the color of pumpkin in your scones. Will let you know if and when I make it.

  3. Gayathri Kumar

    Both the scones and the jam look so delicious. We don't get fresh cranberries here and the dried cranberries cost a lot. So never tried it. I have bookmarked your scones recipe and need to try it…

  4. Rajani S

    The scones look good, but the scone pan looks great :). And I have never had a chance to get hold of good berries here in Chennai. The strawberrys are tart and the rest of them cost a bomb!

    But am happy to get a virtual treat here 🙂

  5. The Pumpkin Farm

    finding cranberries in india is difficult and when we do, they are very expensive ….these look great together…loved the step by step pics that you put together and appreciate the efforts that goes in it

  6. Pavani

    5 stars
    I love baking scones and was looking for a recipe with pumpkin for fall. Your recipe was just amazing – full of pumpkin flavor and so moist. Thank you for sharing this recipe.

  7. Sandhya Ramakrishnan

    5 stars
    After seeing your live yesterday with your breakfast platter, I was tempted to try the scones and this recipe didn’t fail me. Loved the pumpkin flavored scones and they were perfect for the season!

  8. Usha Rao

    5 stars
    I am loving your pumpkin recipes. Got to use up my leftover pumpkin puree and it was a delicious breakfast with some jam.

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