Heaven on Earth

Heaven on Earth

Tuesday, April 3, 2012

Pumpkin Spice Scones

It's been a while since I last posted but I'm making up for it by sharing with you a winner of a recipe.  Two of our daughters came home for the weekend which warranted some seriously good breakfast food and these Ginger Pumpkin Scones were a hit all around.  They would be perfect for Easter Brunch.

Let me say right up front: I AM NOT A SCONE LOVER (or even a scone liker)!  I find them dry, heavy (think hockey pucks) and bland.  I always pass scones up for anything else, but these scones made me change my tune.  My friend Cristie, one of the best cooks I ever met, always brings something wonderful to the table.  Her scones are made with crystallized ginger, pumpkin, and cinnamon chips and they are packed with flavor and moistness.  So I begged Cristie for the recipe and asked if I might share it with you.  Cristie said, "Sure, it originally came from King Arthur Flour".  And I will tell you that the one scone that was leftover was still delicious the next morning.

Think you're not a scone lover?  Try these and be ready to change your mind.

Cristie’s Pumpkin Spice Scones
(original recipe from King Arthur Flour)

2 ¾ cup flour
1/3 cup sugar
1 tablespoon baking powder
¾ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon allspice
½ cup minced crystallized ginger
½ cup cinnamon chips
½ cup butter
2/3 cup pumpkin
2 large eggs, room temperature
2 tablespoons sugar & ½ teaspoon cinnamon
coarse sugar

Prepare crystallized ginger* and set aside. Place all dry ingredients into large mixing bowl and whisk together. Cut butter into dry ingredients until evenly crumbly (as a pie crust). Add crystallized ginger and cinnamon chips. Mix pumpkin and eggs together and stir into dry ingredients until all is moistened and holds together. Transfer dough to a floured surface and divide into two pieces. Pat each piece into a circle that is 6 inches round and about ¾ inch thick. Using a bench knife cut circle into half, then divide into 6 wedges. Remove to parchment paper, leaving them in the shape of a circle.

Once dough is to this stage it is best to FREEZE to get optimum texture and highest rise. The dough can be frozen for up to 1 month. OR, if you choose simply prepare as follows:

To bake, preheat oven to 425 degrees. Prepare scones by placing them on a sheet pan and sil pat or parchment in the shape of a circle leaving a bit of space for the scones to rise between each one. Brush tops with milk, sprinkle with cinnamon & sugar mix and following with coarse sugar. Bake for 22 to 25 minutes or until lightly browned.

* Place crystallized ginger in freezer overnight, or store it there to keep it from going rancid. When ready to chop put in zip lock bag and pound with a meat pounder or tenderizer. It makes tiny pieces of the ginger with little mess.


  1. Oooh, these look wonderful. I love scones -- but only the moist ones LOL. I think we've americanized scones and some of the ones I've had are fairly moist. Where do you buy crystallized ginger -- is it readily available in the spice section at grocery stores?

  2. I've been a scone lover for years! My guess is until now you've just not found the right recipe or the right place to get good scones! I have a favorite bistro where the triple chocolate scones are magnifique!!! Where do you find cinnamon chips? Brand? Scones and coffee a perfect breakfast!
    Sounds like a great weekend, especially when children come home!!!!!

  3. Anna, you can buy crystallized ginger in the spice aisle but it is fairly pricey that way. Look for it in the bulk section or where trail mix is sold.

    Lynette, I used Hershey brand chips that I found in the baking aisle of my market. Hershey has an on-line store as well, and King Arthur Flour also sells a mini cinnamon chip.

  4. Hi Bonnie, I love scones, the dryer the better. These sound wonderful, can't wait to try them. You and your family have a wonderful Easter.

  5. I love pumpkin and like you, I like the moist type of scones. Sounds like you found a "keeper." I'll have to try it.


  6. Thank you for the recipe, good cook Bonnie!
    I find that pumpkin spicy baked goods are just right. I don't overdo when there is that "just right" combination of tasty!

  7. These look so plump and yummy. Love all the spices:) I also love "Utah" scones!

  8. This sounds delicious. I will make them very soon....yyuuuummmmm

  9. I'm sure if it came from Cristie it's great. I'm a new convert to scones too.