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Honey Pumpkin Scones Recipe

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Honey Pumpkin Scones

Makes 16 Scones

What is a scone?  Think of it as a dry biscuit, typically eaten with tea or coffee.  British scones are typically eaten slathered with jam, butter, or clotted cream.  American scones tend to be sweeter and more buttery.  The icing on this particular recipe removes the need for additional condiments when eating.

This healthy pumpkin scone recipe might seem complicated, but it really isn't.  Incorporate just enough flour to make the dough non-sticky, and you won't even have to use a rolling pin.  The buttermilk allows the dough to rise nicely while baking.  For the glaze, add the smallest amounts of liquid at a time, until it is stiff enough to dip the scones - sort of like donuts!

The trick to getting these yummy treats to rise correctly is to keep the butter cold.  Cut it in with a pastry knife.  If you do not have a pastry knife, use a fork, and just keep pressing the flour mixture into the butter until everything is the consistency of oatmeal.

We played with this recipe a bit before getting the right mix of honey and spices.  DEFINITELY use the darkest honey you can find, it makes a huge difference when playing off the pumpkin!  We used Buckwheat Honey with its qualities similar to molasses, but you could also use Bamboo Honey (which is slightly sweeter).  Avocado Honey could also be an interesting choice, with its deep, rich taste.

You can use pumpkin from a can, but I prefer fresh pumpkin puree.  It is easy to make, and instructions are at the end of this recipe.  Whatever puree you don't use, just freeze for a future date!


  • 2 1/4 cup flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/3 cup packed brown sugar
  • 1/2 cup butter, cold and diced in pieces
  • 1/2 cup COLD pumpkin puree
  • 4 Tablespoons buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 Tablespoons honey
  • 1 Tablespoon half and half


  1. Preheat oven to 425.
  2. Whisk dry ingredients together,
  3. Cut butter into dry ingredients with pastry cutter or large fork.
  4. Stir in pumpkin puree, buttermilk, egg, vanilla extract, and honey until incorporated.
  5. Knead dough on a floured work surface until well mixed.
  6. Divide dough in half.  Work each half into a square roughly 8" on a side, or a circle roughly 8" across.  Cut into 8 pieces.  (16 pieces total).
  7. Placed scones on a greased cookie sheet, and brush top with half and half.
  8. Cook in oven 13-15 minutes, until tops are golden brown and toothpick inserted in center comes out clean.
  9. Transfer to a wire rack and cool for 10 minutes, glaze while still warm.



  • 2 cups white powdered sugar
  • 2 Tablespoons half-and-half


  1. Whisk ingredients in bowl.  You are looking for something thick, but still stirrable.  Add more half-and-half if necessary.
  2. Glaze scones by dipping the tops directly into the glaze, then transferring to a wire cooling rack.
  3. Apply pumpkin glaze below when scone is completely cooled.



  • Leftover glaze from above
  • 1 Tablespoon pumpkin puree
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground ginger
  • additional powdered sugar as necessary


  1. Mix the pumpkin puree and spices into the remaining glaze.
  2. Add additional powdered sugar to bring consistency back to thick.
  3. Drizzle from a spoon directly onto scone.  Have fun!

Preparing Fresh Pumpkin

There are many different ways to prepare pumpkin, but this is the easiest and quickest method we have found yet. When cooked right, the hard outer shell peels off practically by itself!

Sugar pumpkins (the small pumpkins the size of a volleyball) are recommended, but we have used jack-o-lantern sized pumpkins, and even giant 50-100 pound pumpkins, with good results. In general, the smaller the pumpkin, the sweeter the meat. You may need to add more honey with a larger pumpkin (taste before baking).

Use fresh pumpkins, not carved pumpkins. Any pulp not used immediately in recipes can be stored for up to 2 days in the refridgerator, or can be stored in the freezer indefinitely. If you store in the freezer, place a 1 cup portion in a plastic bag - this is the amount required by most recipes.


  • one fresh pumpkin
  • small amount of oil or Pam


  1. Cut pumpkin in halves (or quarters, if large).
  2. Scoop out pulp and seeds. (Seeds can be saved later for roasting.)
  3. Lightly oil inside meat of pumpkin.
  4. Cover meat side of pumpkin with foil. Place foil-side down on cookie sheet.
  5. Bake at 400 degrees for 1 1/2 hours, or until meat is soft throughout.
  6. Allow to cool until you can handle with your hands.
  7. Scrape pulp from rind and place in blender.
  8. Puree until consistent throughout.
  9. Line colander with coffee filters.
  10. Place puree in colander and allow to drain 2-3 hours, or overnight in fridge.

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