“Adapted from Lucy Vaserfirer's blog Hungry Cravings.”

Ingredients Nutrition


  1. Preheat the oven to 425?F. Whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl.
  2. Add the butter and, using a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs.
  3. Blend together the egg, pumpkin puree and 1/3 cup of the cream in a small bowl, add to the flour mixture and stir until just combined. Transfer to a work surface and knead a few times until the dough just holds together.
  4. Pat the dough into a ­­­6-inch wide, 1 1/2-inch thick circle and cut into 8 wedges. (Chef's Note: Work quickly and with a light touch to prevent the butter in the pastry from melting.) Arrange the scones a couple of inches apart on a parchment-lined baking tray. Lightly brush the scones with the remaining 1 tablespoon of cream and sprinkle with the Turbinado sugar. Bake for 13 to 15 minutes, or until golden brown.
  5. Scones keep for a day or two in a tightly sealed container in a cool, dry place.

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