Chef John's Pumpkin Scones

Pumpkin puree is a great addition to these scones.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 172 Calories

Ingredients

• 1 egg
• 1 tablespoon baking powder
• 1 teaspoon milk
• 1 teaspoon white sugar
• 2 tablespoons all-purpose flour, or more as needed
• 6 tablespoons cold, unsalted butter, cut into pieces
• 0.25 teaspoon salt
• 0.5 cup pumpkin puree
• 0.25 cup white sugar
• 0.25 teaspoon baking soda
• 1.75 cups all-purpose flour
• 0.33333334326744 cup buttermilk
• 0.33333334326744 cup toasted pine nuts

Recipe Instructions

Step 1

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

Step 2

Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs.

Step 3

Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined.

Step 4

Sprinkle a work surface with 2 tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat 2 more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet.

Step 5

Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle 1 teaspoon sugar over scones.

Step 6

Bake in the preheated oven until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool completely.