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Priest Lake
Medford

Pumpkin Scone Recipe

Pumpkin sconesWhat’s better than warm scones right out of the oven? Amy Roloff, one of the stars of TLC television’s LITTLE PEOPLE, BIG WORLD reality series and a real-life Oregon farmer, wanted to share her Pumpkin scone recipe with us.

Thanks, Amy!

2 cups of flour, plus more for dusting

1/3 cup lightly packed light brown sugar

1 tsp baking powder

¾ tsp ground cinnamon

½ tsp baking soda

½ tsp ground ginger

¼ tsp sea salt

½ cup cold unsalted butter, cut into pieces

½ cup cold buttermilk

½ cup pumpkin pureé

½ cup dried cranberries soaked in hot water for about 15 – 30 minutes and then drained, plumps and softens them up

½ tsp pure vanilla extract

candied ginger finely chopped

¼ cup heavy cream

 

Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.

Whisk together the buttermilk, pumpkin and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger.  Mix until it is all just combined (do not over-mix or the scones will be tough).

Transfer to a lightly-floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with the heavy cream.

Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.

Serve plain or goes great with maple butter or powder sugar drizzle icing and with a cup of tea.



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.