Pumpkin and Ginger Scones
Updated Sept. 22, 2022
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup whole-wheat flour
- 1cup all purpose flour
- ½teaspoon salt
- ¼teaspoon ground ginger
- 2teaspoons baking powder
- ½teaspoon baking soda
- 4tablespoons cold unsalted butter, cut into ½-inch pieces
- ½cup pumpkin purée, well drained, canned or made from ½ pound fresh
- ¼cup buttermilk
- 2tablespoons maple syrup
- ½cup chopped candied ginger
Nutritional analysis per serving (12 servings)
142 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 2 grams protein; 132 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees. Line a baking sheet with parchment. Sift together the flours, salt, ginger, baking powder and baking soda. Place in the bowl of a food processor fitted with the steel blade.
- Step 2
Add the butter to the food processor, and pulse several times until it is distributed throughout the flour. The mixture should have the consistency of coarse cornmeal.
- Step 3
Beat together the pumpkin purée, buttermilk and maple syrup in a small bowl, and scrape into the food processor. Add the ginger, and process just until the dough comes together.
- Step 4
Scrape onto a lightly floured surface, and gently shape into a rectangle about ¾ inch thick. Cut into six squares, then cut the squares in half on the diagonal to form 12 triangular pieces. Place on the baking sheet. Bake 12 to 15 minutes until lightly browned. Cool on a rack.
- To roast the pumpkin: Preheat the oven to 425 degrees. Cover a baking sheet with foil. Place the pumpkin pieces on the baking sheet, drizzle 2 teaspoons of olive or canola oil on top, cover tightly with foil and place in the oven. Roast for 1½ hours or until thoroughly tender. Remove from the heat, transfer to a strainer or a colander set over a bowl or in the sink, and allow to cool and drain. Peel the pieces, and purée in a food processor fitted with the steel blade.
- Advance preparation: These will keep for a couple of days well wrapped or in a cookie tin.
Private Notes
Comments
Comes together quickly. Not super-sweet, but very pleasant with a cup of tea or coffee, with little hits of sweetness and crystallized ginger throughout. I think when I make these again, I will sprinkle the top with a little turbinado sugar. But would def. make again.
I love this recipe and have made it several times. I took a cue from Martha's recipe book and add around 1/2 cup of pumpkin seeds to make them energy-boosting.
I made these this morning before work. Cross between savory and sweet. I did not have ginger so I used chocolate chips and the second batch (I made 2 batches in 20 minutes) I added some cinnamon as well.
These were delicious. Easy to make, not overly sweet and not overly fatty.
I’m allergic to milk and didn’t have pumpkin on hand, so I substituted Miyokos “butter” and soy milk, as well as a half-cup of fresh pear purée instead of pumpkin. I halved the crystallized ginger and added a half-cup of dried cranberries and a half-cup of roasted hazelnuts. Lastly, I skipped needing and spooned the batter from the food processor directly into my NordicWare scone pan. It’s not always easy to get baked goods to brown without using real butter, but these scones turned out brown and delicious, if subtly flavored. Next time, I’ll use more ginger, but this recipe is a keeper, especially for people allergic to dairy products or for vegans.
I followed the recipe with the puree pumkin, to a t, and they are not flavorful, especially of pumkin and not sweet. I usually add/enhance/goose things up and I wanted to make this straight up, but sorry I did. Next time I'll read all the comments first
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