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Pumpkin Ginger Scones With Cinnamon Chips

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“This is a delicious flavorful scone that is good at any time of year, not just in the fall and winter. Enjoy for breakfast, with tea or coffee or even for dessert. Makes a good gift, too. Just made them again for a friends birthday (1/09) and mmmmm forgot how I love them so much.”
16 scones

Ingredients Nutrition


  1. Combine 1/2 c sugar, flour, baking powder, cinnamon, baking soda and salt in a large bowl.
  2. Cut 5 Tbsp butter into dry ingredients until crumbly.
  3. In separate bowl combine the egg, pumpkin, sour cream and ginger.
  4. Add wet ingredients to dry ingredients and mix well.
  5. Mix in cinnamon chips.
  6. Turn out on lightly floured surface and knead 10x. I add extra flour here as the dough is usually a bit moist.
  7. Divide dough in half and form each half into a 1/2 inch thick circle.
  8. Cut each circle into 8 wedges.
  9. Brush wedges with melted butter and sprinkle with sugar.
  10. Bake on ungreased cookie sheet in preheated 425 degree oven for 10 minutes or until lightly golden on edges.

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