These tender pumpkin cinnamon sugar scones are the perfect accompaniment to coffee or tea on a cool day, with warm spices coupled with a bit of sweetness!
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While sifting through the refrigerator, I noticed a random half cup of pumpkin puree leftover from another recipe. I can never bring myself to throw the excess away. The bright orange hue beckons me to get creative and make something comforting. I mean, tis the season for all things pumpkin spice, right? Who can just throw that goodness away?
Finding ways to use up leftovers and decrease food waste is one thing I am always trying to improve around here. These Pumpkin Cinnamon Sugar Scones are a great way to do just that! I found this recipe over at Good Cheap Eats, a blog that is constantly inspiring me to feed my family better on less. I tweaked the original recipe a little, based on my preferences.
These scones are tender and slightly sweet…not quite a biscuit, not quite cake. I eat these plain as an afternoon snack, but when I eat them for breakfast, I prefer them warm, sliced open and topped with a bit of butter followed by my slow cooker apple butter. Perfection!! These would also be a delightful addition to your morning cup of coffee or tea.
The flavors of fall are subtle but familiar, with warm spices and just the right amount of sweetness. The pumpkin flavor isn’t strong, so even if you’re not a huge pumpkin fan (do those people even exist?), I think you’ll like these. They’re a delightful treat as the days turn cooler and the color palette outdoors begins to shift.
I am a fan of recipes that require simple, staple ingredients. You’ll see that this recipe calls for buttermilk, which might be a staple in some homes, but not in mine. If you don’t have buttermilk, don’t fret! I always make my own “buttermilk” by either adding a splash of vinegar to a cup of milk or by mixing 1-2 spoonfuls of sour cream or Greek yogurt into a cup of milk.
This recipe makes 12 fairly large scones. If you want to, you can bake all 12 and freeze some for later if desired, or you can flash freeze the unbaked scones and keep them in the freezer until you need some scones in your life. At that point, you can bake them from frozen. Simply add 5 minutes onto your baking time and you should be good to go.
I love the not-too-sweet topping of cinnamon sugar, but if you wanted to top them with a glaze instead (I’m thinking a maple powdered sugar glaze?!), I think that would be tasty, too! Add these to your weekly meal plan and enjoy!
- 4 cups all-purpose flour
- 1 cup white whole wheat flour
- 1 cup sugar
- 1 Tbs baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup butter, cut into cubes
- 1/2 cup pumpkin puree (NOT pumpkin pie filling)
- 1 cup + 2 Tbs buttermilk (see notes above for instructions for making your own)
- 2 Tbs sugar mixed with 1/2 tsp cinnamon
- Preheat oven to 375 and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, combine flours, sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Whisk to combine.
- Using a pastry blender or two forks, cut butter into the dry ingredients until mixture resembles coarse crumbs.
- In a separate small bowl, whisk pumpkin puree and buttermilk together.
- Stir buttermilk mixture into dry ingredients until combined.
- Turn dough out onto a floured surface and use your hands to gently combine.
- Pat dough into a circle that is 1 inch thick.
- Sprinkle cinnamon sugar topping over the round of dough.
- Use a knife or pizza cutter to divide into 12 scones.
- Place on prepared baking sheets and bake for 18 minutes or until golden brown on top.
Recipe adapted from Good Cheap Eats
Amount Per Serving: Calories: 400Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 41mgSodium: 347mgCarbohydrates: 59gFiber: 3gSugar: 19gProtein: 6g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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