Pumpkin Scones


  • 1-3/4c all-purpose flour
  • 1/4c brown sugar
  • 1T baking powder
  • 1/4t baking soda
  • 1t cinnamon
  • 1/2t nutmeg
  • 1/4t cloves (next time I would also do 1/4t dried ginger)
  • 1/4t salt
  • 6T cold butter
  • 1/2c pumpkin puree
  • 1/3c buttermilk (or 1/3c milk + about 1T cider vinegar)
  • 1/3c pecans
  • 1 egg + 1t milk + 1T maple syrup


  1. Preheat oven to 400. If necessary, make buttermilk.
  2. Combine dry ingredients in a bowl and mix well. Cut in butter.
  3. Make a well and add pumpkin and milk. Stir just to combine. Fold in pecans.
  4. Knead on a floured counterspace working well with your hands. Roll into a rectangle 1/2' thick and slice into squares and then triangles.
  5. Transfer to lined cookie sheet. Brush tops with egg solution. Bake for 15 minutes.