Pumpkin Scones
Total time
—
Servings
48
Calories
33.8
Category
Breads & Bakes
Discover the ultimate Pumpkin Scones recipe that combines warm autumn spices with a tender, flaky texture. Perfect for large gatherings or a cozy breakfast, these scones are made with real pumpkin and yogurt for extra moisture. Ready in under 15 minutes, they are a must-try quick bread for fall baking.
Ingredients
Makes 48 servings
- 2 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 ginger
- 1/2 allspice
- 1/2 nutmeg
- 1/4 salt
- 1/4 vegetable shortening
- 3 light brown sugar
- 1 solid-pack pumpkin
- 1/4 plain yogurt
Method
Preheat oven to 350 degrees.
Lightly grease cookie sheets.
Combine flour, baking powder, baking soda, spices and salt. In a large bowl, cream together shortening and brown sugar.
Beat in the pumpkin, yogurt and sour milk.
Gradually blend in the dry ingredients.
Turn the dough out onto a floured surface, sprinkle with flour, and knead until smooth.
Roll out the dough to a thickness of 3/4".
Using a sharp knife, cut 2" squares and place 1" apart on baking sheets.
Bake for 12-15 min., or until lightly colored.
Transfer to wire racks, cover with a clean towel, and let cool.
Cook's notes
- Use cold vegetable shortening for a flakier texture.
- Do not overmix the dough; knead just until smooth.
- For extra flavor, add a pinch of cinnamon or cloves.
Frequently asked
Can I use butter instead of shortening?
Yes, but the texture will be slightly less tender. Use cold butter and cut it into the flour mixture.
What is sour milk and how do I make it?
Sour milk is milk with a splash of lemon juice or vinegar added to create acidity. Use 1/4 cup milk plus 1 teaspoon lemon juice.
Can I skip the yogurt?
Yogurt adds moisture and tang. If omitted, add an extra 2 tablespoons of pumpkin puree or milk.
