Pumpkin Scones Recipe
This pumpkin scones recipe comes together with a quick spiced dough you mix, shape, slice, and bake. The pumpkin purée and yogurt keep the texture tender. Follow the “how to make” steps for an easy batch you can serve with tea or coffee.
Ingredients
1. Dry ingredients
2. Wet ingredients
Step-by-Step Method
Preheat and prep
Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix the dry ingredients
In a large bowl, whisk together flour, baking powder, baking soda, ginger, allspice, nutmeg, and salt.
Cut in the shortening
Add the vegetable shortening and work it into the flour until the mixture looks sandy with small crumbs.
Stir in the sugar
Mix in the light brown sugar, breaking up any lumps as you go.
Combine the wet ingredients
In a separate bowl, whisk pumpkin purée and plain yogurt until smooth.
Bring the dough together
Pour the wet mixture into the dry bowl and stir just until combined. If it feels too dry, add cold water a little at a time; don’t overmix.
Shape and cut
Turn the dough onto a lightly floured surface. Press into a thick disk, then cut into 48 small wedges/pieces.
Bake
Arrange pieces on the sheet with a bit of space. Bake for 15–18 minutes, until lightly browned on top.
Cool and serve
Let them sit on the tray for 5 minutes, then move to a rack. Serve warm or at room temperature.