Pumpkin and Ginger Scones

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This breakfast pastry is ideal the day after Thanksgiving, in case you’re still hankering more of that pumpkin pie flavor!


  • ¾ cup whole-wheat flour
  • 1 cup all purpose flour
  • ½teaspoon salt
  • ¼teaspoon ginger ground
  • 2teaspoons baking powder
  • ½teaspoon baking soda
  • 4tablespoons cold butter, unsalted (cut into ½ inch pieces)
  • ½cup pumpkin purée, canned or made from ½ pound fresh (drain well)
  • ¼cup buttermilk
  • 2tablespoons maple syrup
  • ½cup candied ginger (chopped)

Nutritional Information

  • Nutritional analysis per serving (12 servings)
    142 calories; 2 grams protein;4 grams fat; 2 grams saturated fat; 1 gram monounsaturated fat; 0 grams trans fat;0 grams polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 10 grams sugars; 10 milligrams cholesterol; 133 milligrams sodium

The information shown is only an estimate based on the available ingredients and specified preparation. This should not take the place of a professional nutritionist’s advice.


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment/baking paper. Sift together the flours, ginger, salt, baking soda & baking powder. Place in the bowl of a food processor with a steel blade.
  2. Add the butter in the food processor, and pulse numerous times until well distributed throughout the flour. The resulting mixture should have a coarse cornmeal sort of consistency.
  3. In a small bowl, beat together the pumpkin purée, maple syrup and buttermilk – scrape into the food processor. Then add the ginger, process just until the dough comes together.
  4. Scrape out onto a lightly floured work surface, and gently shape into a ¾ inch thick rectangle. Cut into 6 squares, then again diagonally, to form 12 triangle pieces. Place on your baking sheet, and bake until browned – roughly 12-15 minutes. Allow to cool on a rack.


  • Roasting the pumpkin: Preheat oven to 425, and cover a baking sheet with foil. Place your pumpkin on the foil, drizzle the top with 2 teaspoons of olive or canola oil, then cover with foil and put in the oven. Roast until thoroughly tender, roughly 1 ½ hours. Take out of oven and place in a colander or strainer placed over the sink or bowl – let cool and drain. Once cool to handle, peel the pieces, then purée in a food processor with a steel blade.
  • Prepare in advance: Well wrapped or in a cookie tin, these will keep for a couple days.