Pumpkin Ginger Scones Recipe that tastes like a cozy cafe morning, minus the line. I mix real pumpkin puree with warm spices and punchy candied ginger for a scone that hits sweet and spicy in one bite. I keep the crumb tender, the tops golden, and the edges crisp. If your kitchen smells like cinnamon and coffee by the end, you did it right.
Homemade Pumpkin Ginger Scones Recipe
I pack these pumpkin scones with double ginger, ground ginger in the dough and chopped candied ginger for little sparks of heat. The texture lands between a biscuit and a soft cookie, so you get flaky layers without dry crumbs. I tested different spice ratios until the pumpkin sang instead of hiding under cinnamon.
Ingredients You’ll Need
- All-purpose flour: 2 3/4 cups (345 g)
- Light brown sugar: 1/3 cup (67 g)
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon
- Fine sea salt: 1/2 teaspoon
- Ground cinnamon: 1 1/2 teaspoons
- Ground ginger: 2 teaspoons
- Ground nutmeg: 1/4 teaspoon
- Ground cloves: 1/8 teaspoon
- Cold unsalted butter, cubed: 1/2 cup (113 g)
- Candied/crystallized ginger, finely chopped: 1/3 cup (50 g)
- Pumpkin puree (not pie filling): 3/4 cup (180 g)
- Heavy cream: 6–8 tablespoons (90–120 ml), plus more for brushing
- Large egg: 1
- Vanilla extract: 1 1/2 teaspoons
- Coarse sugar for topping (optional)
For the ginger glaze (optional):
- Powdered sugar: 1 cup (120 g)
- Fresh ginger juice: 1–2 teaspoons (grate ginger and squeeze)
- Milk or cream: 1–2 tablespoons, to thin
- Maple syrup: 1 tablespoon (optional)
- Pinch of salt
- Finely grated orange zest: 1/2 teaspoon (optional)
How to Make Pumpkin Ginger Scones
- Heat the oven to 400°F (200°C). Line a baking sheet with parchment. Chill the butter cubes for 10 minutes while you gather the rest.
- Whisk flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
- Cut the cold butter into the dry mix with a pastry cutter or your fingertips until pea-sized bits form. Work fast to keep the butter cold.
- Whisk pumpkin puree, 6 tablespoons cream, egg, and vanilla in a separate bowl.
- Pour the wet mixture into the dry. Fold with a spatula until a shaggy dough forms. Sprinkle in the chopped candied ginger and fold just to combine. If the dough feels dry, add up to 2 more tablespoons cream.
- Turn the dough onto a lightly floured surface. Pat into a 7–8 inch round, about 1 inch thick.
- Cut into 8–10 wedges. Transfer to the prepared sheet, spacing the pieces apart. Chill the tray for 15 minutes.
- Brush tops with a little cream and sprinkle coarse sugar.
- Bake 18–22 minutes, until the edges look golden and the centers feel set.
- Cool on the sheet for 5–10 minutes. Whisk the glaze ingredients to a drizzleable consistency, then spoon or zigzag over warm scones.
Variations I’ve Tried
- Buttermilk swap: Use buttermilk instead of cream for a tangy bite.
- Dairy-free: Use chilled coconut cream and a plant-based butter that stays firm when cold.
- Gluten-free: Use a cup-for-cup gluten-free flour blend. Add 1 extra tablespoon cream if the dough seems dry.
- Spice shuffle: Add cardamom or allspice; skip cloves if you prefer a lighter profile.
- Mix-ins: Fold in white chocolate chips, toasted pecans, or dried cranberries with the candied ginger.
- Citrus note: Add orange zest to the dough for a bright finish.
Expert Tips
- Blot the pumpkin. Press it between paper towels to pull off excess moisture for taller scones.
- Freeze the butter for 10 minutes, then grate it on the large holes of a box grater for even flakes.
- Keep everything cold: bowl, tools, and dough. Cold fat equals flaky layers.
- Score before you cut. Lightly mark wedges with a bench scraper for clean, even pieces.
- Use coarse sugar on top for crunch that mimics bakery scones.
What to Serve with Pumpkin Ginger Scones
- Strong coffee, chai, or a ginger tea latte to match the spice.
- Softened salted butter or maple butter for slathering.
- Greek yogurt with honey and sliced pears for a fresh balance.
- Crispy bacon or breakfast sausage for a savory counterpoint.
- A fruit compote with apple or cranberry for a sweet-tart finish.
Make-Ahead and Storage
My pumpkin ginger scones freeze and reheat well, so I bake double batches for weekends and snack stashes.
Make-Ahead: Mix and cut the dough into wedges, then freeze on a sheet. Move the frozen wedges to a zip-top bag for up to 2 months. Bake straight from frozen at 400°F (200°C), adding 2–4 minutes.
To Refrigerate: Store baked, cooled scones in an airtight container at room temp for 2 days or in the fridge for up to 5 days.
Freezing: Freeze baked, unglazed scones for up to 3 months. Thaw at room temp, then glaze before serving.
To Reheat: Warm in a 325°F oven or air fryer for 6–8 minutes, or microwave in 10–15 second bursts until just warm.
Pumpkin Ginger Scones Recipe
Ingredients
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, brown sugar, baking powder, salt, ginger, cinnamon, and nutmeg.
- Cut in butter until the mixture resembles coarse crumbs.
- In another bowl, whisk together pumpkin puree, milk, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and gently stir just until combined. Fold in crystallized ginger.
- Turn dough out onto a floured surface. Pat into an 8-inch circle and cut into 8 wedges.
- Place scones on the prepared baking sheet. Optionally, brush tops with milk for a golden finish.
- Bake for 16–18 minutes, until golden and set. Cool slightly before serving.