Pumpkin Ginger Scones with Cinnamon Chips
Richly spiced and irresistibly tender, these Pumpkin Ginger Scones with Cinnamon Chips are the perfect autumn treat to elevate your breakfast or tea-time spread. Made with warm pumpkin puree and a blend of ground ginger and cinnamon, these scones are bursting with cozy, fall-inspired flavors. The addition of crystallized ginger provides an extra zing of spice, while cinnamon chips melt slightly during baking, creating pockets of sweet decadence in every bite. Topped with a sprinkle of turbinado sugar for an added crunch, these scones boast a bakery-style texture: golden on the outside yet soft and flaky on the inside. Ready in just 35 minutes, they’re as easy to make as they are delicious to enjoy. Serve them warm with a dollop of clotted cream or a drizzle of maple glaze for a truly indulgent experience. Keywords: Pumpkin Ginger Scones, fall baking, cinnamon chips, pumpkin scone recipe, easy scone recipe.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.25 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, cold and cubed
- 0.5 cups pumpkin puree
- 0.33 cups heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 0.33 cups crystallized ginger, finely chopped
- 0.75 cups cinnamon chips
- 2 tablespoons turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, whisk together the flour, sugar, baking powder, ground ginger, ground cinnamon, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter.
In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Add the chopped crystallized ginger and cinnamon chips, then gently fold everything together with a spatula until a shaggy dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Shape it into a circle about 8 inches wide and 1 inch thick.
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges, like slicing a pizza. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
If desired, sprinkle the tops with turbinado sugar for added crunch and sweetness.
Bake the scones in the preheated oven for 14-16 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
Remove the scones from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely or serving warm.
Nutrition Facts
Calories |
367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 340 mg | 15% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 16.3 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 20 mg | 2% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 86 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.
