Forget the usual pumpkin talk

No cinnamon swirl, no oat topping, no fancy glaze. Just the scent of roasted pumpkin, warm butter melting into flour, and a whisper of brown sugar. That smell hits hard in the early morning, kind of a wake-up call you didn’t know you needed. These scones come together faster than you can mic a pumpkin spice latte—literally 15 minutes, start to finish. It’s the kind of recipe that sneaks up on you, especially when pumpkin is everywhere and you’re tired of the same old. I think what I love most is how the crumb turns out—tight, tender, almost like a shortbread that’s been caught mid-ballad. Sometimes I wonder if I’m more excited about the fact I can whip these up before my coffee cools, or that they taste like fall in a forkful. The best part? They actually make *sense* right now, in October, when you can’t stare at a pumpkin without wanting to do something reckless.

Pumpkin Scones

This recipe yields tender, crumbly scones with a tight, shortbread-like texture, featuring roasted pumpkin and buttery richness. The preparation involves mixing dry and wet ingredients, shaping the dough, and baking until golden, resulting in a visually appealing, rustic final appearance.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 8

Course: Main Course

Cuisine: Fall

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 cup roasted pumpkin flesh pureed or mashed
• 2 1/2 cups all-purpose flour
• 1/4 cup brown sugar light or dark
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter cold and cubed
• 1 teaspoon vanilla extract
• 1/4 cup milk plus more for brushing

Equipment

• Baking sheet
• Mixing bowls
• Pastry Cutter or Fork
• Rolling pin
• Kitchen Knife

Method

 

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Measure and mash roasted pumpkin flesh until smooth and set aside.
2. In a large mixing bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt until well combined.
3. Add cold, cubed butter to the bowl. Use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces.
   1 cup roasted pumpkin flesh
4. Stir in the vanilla extract, pumpkin puree, and milk. Mix just until a shaggy dough forms. Do not overmix to keep scones tender.
   1 cup roasted pumpkin flesh
5. Turn the dough onto a lightly floured surface. Gently knead a few times to bring it together, then pat into a 1-inch thick round. Use a knife or a biscuit cutter to cut into 8 equal wedges or rounds.
6. Place the cut scones onto the prepared baking sheet. Brush the tops lightly with extra milk for a golden finish. Bake for 15 minutes or until the tops are golden brown and crumbly.
   1 cup roasted pumpkin flesh

It’s weird how a good scone can make a Monday feel a little less terrible. Or at least get you through the afternoon craving. Anyway, if you try these, you might find yourself craving pumpkin in ways you didn’t expect. Or not. Either way, I probably should go see if there’s more dough left.

Theo Granger

Hi, I’m Theo Granger, the voice and recipe creator behind Boldly Overseasoning.

If you believe salt is not the enemy, spices should be generous, and flavor should never whisper when it can sing, then you are absolutely in the right place. Boldly Overseasoning is my unapologetic celebration of big flavor, confident cooking, and trusting your instincts in the kitchen. I created this space for people who are done with bland food and ready to cook with courage.