Pumpkin Ginger Scones
Warm up your kitchen with these aromatic *Pumpkin Ginger Scones*, a delightful blend of fall flavors with a spicy twist. Perfectly tender and flaky, these scones feature a balance of earthy pumpkin puree and the zesty kick of crystallized ginger, enhanced by warm spices like cinnamon, nutmeg, and ground ginger. With just 20 minutes of prep time, these golden wedges bake to perfection and are finished with a subtly sweet powdered sugar glaze that adds the perfect touch of indulgence. Ideal for cozy mornings or afternoon tea, these seasonal treats pair beautifully with your favorite hot beverage. Whether you're hosting brunch or treating yourself, these Pumpkin Ginger Scones are sure to impress with their irresistible flavor and comforting texture!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.33 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 0.5 cup pumpkin puree
- 0.25 cup heavy cream
- 1 large egg
- 0.25 cup crystallized ginger, finely chopped
- 0.5 cup powdered sugar
- 1 tablespoon milk (for glaze)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin puree, heavy cream, and egg.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing.
Fold in the finely chopped crystallized ginger.
Turn out the dough onto a lightly floured surface and pat it into a 1-inch-thick circle. Use a sharp knife or bench scraper to cut the dough into 8 equal wedges.
Place the wedges on the prepared baking sheet, spacing them slightly apart.
Bake in the preheated oven for 18-20 minutes, or until the edges are lightly golden and the scones are cooked through.
While the scones cool, prepare the glaze by stirring together the powdered sugar and milk until smooth.
Drizzle the glaze over the slightly cooled scones and allow it to set before serving.
Enjoy your Pumpkin Ginger Scones with a cup of tea or coffee!
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 279 mg | 12% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 21.2 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 81 mg | 2% | |
*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.
