Pumpkin scones with candied ginger

Pumpkin scones with candied ginger.jpg

These lovely delicious fall scones are spiced with cinnamon and laced with candied ginger. The perfect way to herald in pumpkin season.


2 1/4 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 cup sugar

1/2 cup unsalted butter, cubed and chilled

1 large egg

3/4 cup buttermilk

1/2 cup canned pumpkin

1 teaspoon vanilla extract

1/4 cup chopped candied ginger


Preheat oven to 400°F. In large bowl, whisk together flour, baking soda, salt, cinnamon, and sugar. Using two knives, cut butter into flour until mixture resembles coarse meal. In separate bowl, whisk together egg, buttermilk, pumpkin purée and vanilla. Pour over flour mixture. Add ginger; stir with fork until dough comes together. Scoop batter with measuring cup and drop onto parchment lined baking sheet, leaving space between scones. Bake until golden, about 18 to 20 minutes. Transfer to rack and let cool.