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Bon Appétit

Pumpkin Scones With Cinnamon Butter

3.8

(313)

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Alex Lau

Everyone needs a solid pumpkin scone recipe in the fall. This one is yours.

Ingredients

8 Servings

Cinnamon Butter

¼

cup (½ stick) unsalted butter, room temperature

1

teaspoon pure maple syrup

¾

teaspoon ground cinnamon

¼

teaspoon kosher salt

Scones

½

cup granulated sugar

2

teaspoons baking powder

1

teaspoon ground ginger

½

teaspoon freshly grated nutmeg

½

teaspoon ground cinnamon

½

teaspoon kosher salt

¼

teaspoon ground cloves

¼

teaspoon baking soda

2

cups all-purpose flour, plus more for surface

¾

cup (1½ sticks) chilled unsalted butter

½

cup chopped fresh (or frozen, thawed) cranberries

1

large egg

½

cup canned pure pumpkin

¼

cup buttermilk, plus more for brushing

2

tablespoons raw sugar

Preparation

  1. Cinnamon Butter

    Step 1

    Mix butter, maple syrup, cinnamon, and salt in a small bowl.

    Step 2

    DO AHEAD: Cinnamon butter can be made 4 days ahead. Cover and chill.

  2. Scones

    Step 3

    Whisk granulated sugar, baking powder, ginger, nutmeg, cinnamon, salt, cloves, baking soda, and 2 cups flour in a large bowl. Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go; toss in cranberries. Mix in egg, pumpkin, and ¼ cup buttermilk.

    Step 4

    Transfer dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet. Freeze until firm, 25–30 minutes.

    Step 5

    Preheat oven to 400°. Brush scones with buttermilk and sprinkle with raw sugar. Bake until golden brown, 25–30 minutes. Serve with cinnamon butter.

Nutrition Per Serving

Calories (kcal) 410 Fat (g) 25 Saturated Fat (g) 15 Cholesterol (mg) 86 Carbohydrates (g) 42 Dietary Fiber (g) 2 Total Sugars (g) 18 Protein (g) 5 Sodium (mg) 300
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Reviews (313)

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  • I’m with Natalie’s review below. Followed the recipe exactly. Mine came out like big flat blobs. Very disappointing.

    • Anonymous

    • Oregon

    • 11/14/2021

  • Still trying to figure out where I went wrong with this recipe. The mixture/dough felt all kinds of wrong when it came together. It was very wet and made the finished product look and feel like blobby rocks. I followed the recipe so closely as with all baking, but based on the other person's review below where they had success, I'm assuming I messed up somehow.

    • nataliedipaolo1548

    • Elkridge, MD

    • 11/6/2018

  • These scones are a resounding success. Surprisingly fluffy texture and totally delicious. I ate four, but my guests seemed to be keeping pace with me. SO. MUCH. YUM. I overcame the annoyance of being told to grate your butter (wtf, Bon Appetit?!) by using our salad shooter. I think this resulted in the unexpectedly fluffy texture, so I consider it worth the extra trouble. We also made the cinnamon butter and found it completely unnecessary. Many scones are dry or bland and need extra oomph, but not these! Bonus: This is a one bowl recipe--so minimal cleanup required!

    • MissMystra

    • Austin, TX

    • 10/9/2018

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