The Mad Cake Batter

sweet treats and savory deets

Ginger Pumpkin Scones

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sconesMoving right along here on the next pumpkin recipe…which is scones! I don’t know why I am so fascinated with this baked good; it could be the smell, or it could be how they are so delectably crumbly. Whatever the reason, I’m glad I came across this recipe. Not sure where, but let’s be honest, it was probably Pinterest.

The actual recipe is from Fabtastic Eats. They use a food processor in their directions, but I am currently not in possession of one and didn’t really want to use a blender for the sole reason I would have to clean it. So, I did all the mixing by hand which wasn’t that bad, to be honest, and they still came out really well.  Also, I’m lactose-intolerant and my roommate makes her own nut milks. Again, I don’t think it changed the consistency of the scone that much, just made it a bit healthier.


  • 1 3/4 cup whole wheat flour
  • 1 cup all purpose flour, plus extra for kneading
  • 7 TBS + 1 tsp sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tsp cinnamon
  • 3/4 tsp + 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 5 TBS cold butter, divided
  • 1 egg
  • 1 cup pumpkin puree
  • scones21/4 cup nut milk


  • 1 cup powdered sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 TBS + 1/2 tsp milk


Pre-heat oven to 425 degrees, and line a baking sheet with parchment paper. In the bowl of a large bowl combine the two flours, 7 TBS sugar, baking powder, baking soda, cinnamon, 3/4 teaspoon ginger, and salt. Mix scones1until well incorporated. In 1 Tablespoon increments, cut in 4 Tablespoons of the cold butter, mix until crumbly.

In a large bowl, whisk together the egg, pumpkin, and milk. Stir the dry ingredients into the wet, and mix until just combined.  Sprinkle flour onto a dry surface and knead for 3-4 minutes until smooth.  Roll the dough into an 8-10 inch circle on the baking sheet, and cut into 8 wedges. Melt remaining 1 Tablespoon of butter and brush on top. Sprinkle evenly over the top with 1 teaspoon of sugar and 1/4 teaspoon ground ginger.

Bake in the oven for 15-20 minutes, testing with a knife to make sure they’re cooked all the way through. Cool completely, then whisk together all the ingredients for the glaze in a bowl and drizzle on top.

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