Chef John's Pumpkin Scones

Chef John's Pumpkin Scones
  • 1 3/4 cups all-purpose flour
  • 1/4 cup white sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons cold, unsalted butter, cut into pieces
  • 1/2 cup pumpkin puree
  • 1/3 cup buttermilk
  • 1/3 cup toasted pine nuts
  • 2 tablespoons all-purpose flour, or more as needed
  • 1 egg
  • 1 teaspoon milk
  • 1 teaspoon white sugar


  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Whisk together 1 3/4 cup flour, 1/4 cup sugar, baking powder, baking soda, and salt in a large bowl until combined. Mix butter into flour mixture using a pastry cutter until the mixture resembles coarse crumbs.
  3. Make a well in the center of the flour-butter mixture. Stir in pumpkin puree, buttermilk, and pine nuts until just combined.
  4. Sprinkle a work surface with 2 tablespoons flour. Turn out dough onto the floured work surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle with more flour as needed, and flatten to about 1 inch thick. Repeat 2 more times. Cut final rectangle into 6 equally-sized squares. Cut each square into triangles and transfer the scones to the prepared baking sheet.
  5. Whisk egg and milk together in a small bowl. Lightly brush the top of each scone with egg wash. Sprinkle 1 teaspoon sugar over scones.
  6. Bake in the preheated oven until golden brown, 15 to 20 minutes. Transfer to a wire rack to cool completely.

04/02/2018
Chef John's Pumpkin Scones, recipe PT15M PT1H 5 455 calories

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