Pumpkin Scones with Whipped Pumpkin Spice Butter

Pumpkin scones with a glass of cider


  • 2¼ cups all-purpose flour
  • 4 tsp. baking powder
  • ¾ tsp. salt
  • ⅓ cup cold butter, diced
  • ¼ cup brown sugar
  • 1 tsp. pumpkin pie spice
  • ⅔ cup pumpkin puree
  • ¼ cup milk
  • 1 tsp. vanilla extract


  • extra flour for dusting surface
  • 1 tbsp milk to brush on before baking


  1. Pre-heat oven to 400 and place your baking sheets in the oven to pre-heat as well.
  2. Mix together the dry ingredients in a food processor for a few seconds. Add the butter and mix about 30 seconds until the butter is evenly spread out throughout the flour mixture.
  3. Mix together the pumpkin, vanilla and milk.
  4. Add to flour mixture in the food processor. Mix JUST until combined.
  5. Turn it out on a lightly floured surface. Form into a ball and then press out into a disk about 1½ – 2 in thick. Cut into 8 equal parts (as if you are slicing a pie)
  6. Lightly dust each slice with flour and transfer to the pre-heated baking sheet. Brush with milk. Bake 10-12 minutes at 400 degrees.
  7. Serve with whipped pumpkin butter.
  8. If you have any leftovers, be sure to store them in an air-tight container and serve them toasted.