These pumpkin scones are the perfect cozy treat for crisp autumn mornings. With a tender crumb and warm spices, they’re easy to make and sure to become a new favorite for breakfast or snack time.
Start by heating your oven to 400°F (200°C). In a big bowl, mix together the all-purpose and whole wheat flours, brown sugar, baking powder, baking soda, cinnamon, salt, nutmeg, and allspice. Cut the butter into the flour mixture using a pastry blender or a couple of knives until it looks crumbly. Then, fold in the raisins.
In a separate bowl, whisk the pumpkin, egg, and buttermilk until smooth. Pour this wet mixture into the dry ingredients and stir until everything comes together into a dough. Lightly flour your work surface and pat the dough into a circle about ¾ inch thick.
Use a 2-inch round cutter to cut out 14 scones and place them on a baking sheet. Brush the tops with egg white to give them a nice shine. Pop them into the oven and bake for about 10 to 12 minutes, or until a toothpick inserted in the center comes out clean.
Once done, transfer the scones to a wire rack and let them cool completely before enjoying.
- Use cold butter to create a flaky texture.
- Don’t overmix the dough; a few lumps are okay.
- Brush the tops with milk or cream for a golden finish.
These scones are perfectly tender with a warm pumpkin flavor that feels like a cozy hug. They balance sweetness and spice beautifully, making them a great treat any time of day. Plus, they are easy to make and fill your kitchen with wonderful autumn aromas.
Serve warm with a pat of butter or a drizzle of honey. They also pair nicely with cream cheese or a cup of hot coffee or tea. These scones make a lovely addition to brunch or afternoon tea.
Store leftover scones in an airtight container at room temperature for up to two days. For longer storage, freeze them wrapped tightly and reheat in the oven before serving to restore freshness.
