Date and Spice Pumpkin Scones
Warm, flaky, and bursting with autumnal flavor, these Date and Spice Pumpkin Scones are the perfect treat for chilly mornings or cozy afternoons. Infused with earthy spices like cinnamon, nutmeg, and ginger, and sweetened with tender bits of chopped dates, these scones offer a delightful balance of sweetness and spice. The addition of pumpkin purée creates an irresistibly moist texture, while a sprinkle of coarse sugar on top adds a satisfying crunch. Ready in just 35 minutes, they’re easy to whip up and serve fresh from the oven with butter, clotted cream, or a drizzle of honey. Whether as a breakfast indulgence or a seasonal dessert, these pumpkin scones will fill your home with the comforting aroma of fall.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 4 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, chilled and cubed
- 0.5 cup pitted dates, chopped
- 0.5 cup pumpkin puree
- 0.25 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons coarse sugar (for sprinkling, optional)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
Add the chilled and cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the mixture until it resembles coarse crumbs.
Stir in the chopped dates, ensuring they are evenly distributed throughout the dry mixture.
In a separate bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until a dough starts to form. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a round disk about 1 inch thick.
Using a sharp knife or a bench scraper, cut the disk into 8 equal wedges. Place the wedges onto the prepared baking sheet, spacing them slightly apart.
If desired, sprinkle the tops of the scones with coarse sugar for added texture and sweetness.
Bake in the preheated oven for 12-15 minutes, or until the scones are golden and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and let them cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Serve warm or at room temperature with butter, clotted cream, or a drizzle of honey.
Nutrition Facts
Calories |
2836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.7 g | 143% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 1701 mg | 74% | |
| Total Carbohydrate | 431.6 g | 157% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 224.9 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 373 mg | 29% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1438 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
