I really love making food from scratch. There are so many great reasons to do so: a sense of accomplishment in the kitchen (that first successful pie crust, hello!), a better understanding of where your food comes from, and the slow and meditative pleasures of cooking — something I am especially fond of during colder months. But pumpkin presents an interesting conundrum: while it’s frequently employed in all kinds of sweets and baked goods, the fresh stuff just doesn’t always hold up to the canned.
It’s a little bit of a letdown to buy a fresh sugar pie pumpkin and wind up with a puree that is less pumpkin-y than a can of Libby’s. Interestingly, companies like Libby’s often use a variety of squash that we don’t think of as pumpkin. They’re more closely related to butternut squash — a distinction that would be immaterial if we referred to all squash as pumpkins. However, in the U.S, we don’t.
Kimberley Hasselbrink
One solution is to go ahead and use butternut squash in your pumpkin baking adventures. They are sweeter and less pulpy than many varieties of pumpkin. They are also better suited to provide both a classic pumpkin flavor and a smooth, consistent texture. Either way, it’s time to get cozy in the kitchen, and baked goods paired with a cup of tea seems like just the ticket.
Pumpkin Buttermilk Scones
Yield: 8 scones
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) cold, unsalted butter, cut into cubes
1/2 cup pumpkin (or squash) puree (canned pumpkin can also be substituted)
1/2 cup buttermilk
1 large egg
Coarse sugar + nutmeg for dusting
Kimberley Hasselbrink
To roast fresh squash:
Preheat oven to 400 degrees. Slice squash or pumpkin in half and remove seeds. (Reserve the seeds for roasting.) Place squash on a lightly greased baking pan and roast for about 45 minutes to one hour, until the squash is fork tender. Remove skin. Puree using an upright or handheld blender. If you find that the squash still has a lot of water, you may want to strain it for an hour or more (using cheesecloth) to remove excess moisture.
For the scones:
Preheat oven to 375 degrees.
Whisk together both flours, sugar, baking powder, sea salt and spices in a larger mixing bowl.
In a separate bowl, blend the pumpkin puree, buttermilk and egg.
Add the cubes of cold butter to the dry mix and work with your fingers to create a grainy mixture. Be careful to not overwork the dough.
Slowly pour the wet mix over the dry, whisking with a spoon until just combined.
Kimberley Hasselbrink
Turn the dough out onto a floured surface. Shape into a ball. Using a rolling pin or your hands, flatten the ball into a disk that is about 1 inch high. Sprinkle a light dusting of nutmeg and coarse sugar over the dough and gently press into the surface with fingers. Slice the disk into quarters, and then repeat to form 8 wedges.
Line a baking sheet with parchment paper.
Transfer the wedges to the baking sheet and bake for about 22-25 minutes, until the scones are golden and crisp at the edges.
Best served warm, fresh from the oven, with a generous slather of butter.
Note: Scones will often dry out quickly. You can freeze half the dough for future use.
Kimberley Hasselbrink
Kimberley Hasselbrink is a food photographer and blogger based in San Francisco. She is the author of the blog The Year in Food, which is framed around a monthly seasonal food guide. Kimberley enjoys unusual produce, strong coffee, road trips and summer nights.
109 comments
Sign in to add your ownBlackStar says:
Pumpkin pancakes or homemade pumpkin spice latte. Who am I kidding? Anything with pumpkin is my favorite fall treat. :)
1 year ago
funktionslust says:
So awesome! Coincidentally a wonderful friend of mine as a surprise put a beautiful pumpkin in the back of my pick up truck last night after work! Only problem was I didn't realize it was there and it ended up getting quite the bumpy ride home, rolling around in the back, and ended up bruised and a little worse for wear. Now I have the perfect use for it! Thanks! :)
1 year ago
erinf115 says:
Oh my. These are incredible looking. Must. make. this weekend! Thanks!
1 year ago
NutfieldWeaver says:
We grow butternut squash - it is just easier to boss around in the kitchen in terms of peeling and cutting. I heard that blue hubbards are often found in canned "pumpkin" as well. You need an axe for those. :)
1 year ago
birdie1 says:
Yum!! Beautiful food-styling too!
1 year ago
theonutmegotree says:
sounds soooo good! and uses WW flour
1 year ago
ToothNailTail says:
Looks delicious, can't wait to try it.
1 year ago
MegansMenagerie says:
Yum!!!
1 year ago
sarebecca86 says:
Amazing. Had pumpkin in the cupboard waiting for the right fall recipe to come along- this is PERFECT! Thank you!
1 year ago
HelloMountains says:
mmmm! :) I'd love to have the proportions in French!
1 year ago
ARemarkYouMade says:
Love this post! This is wonderful. My husband loves scones, and he loves pumpkin. Great combination. Thank you so much for the recipe!
1 year ago
Mclovebuddy says:
those look amazing!
1 year ago
MootiDesigns says:
Yummy. Thank you for sharing!
1 year ago
myvintagecrush says:
Consider these made ..yum!
1 year ago
SimpleJoysPaperie says:
Will definitely be making these over the weekend! :)
1 year ago
littleshopofphotos says:
Yummmm!!!!!! Can't wait to make these!!!
1 year ago
volkerwandering says:
What a great idea! They sound delicious!
1 year ago
AlpineGypsy says:
Yummy yum YUM!!!!
1 year ago
joypompeo says:
This made me hungry! Thanks for the recipe, can't wait to try it!
1 year ago
KettleConfections says:
These autumn inspired cookies all look so delicious and amazing! Buttermilk is great for pancakes and cookies as well.
1 year ago
allthingswhite says:
on my list of things to bake next week !!! thanks for sharing this yummy treat
1 year ago
fivesisters says:
i grew butternut squash this season for the sole purpose of making 'pumpkin' cookies, but i'm going to have to try these scones too - yummy!
1 year ago
Ashesart1 says:
Going to the grocery store right now!! These look incredible!!
1 year ago
thedancingwren says:
yum yum!!!
1 year ago
janellehaskin says:
Those look AMAZING!!! I would love to eat them right now! :)
1 year ago
ClothandPatina says:
Thanks so much for sharing! I love just about anything pumpkin!
1 year ago
20DollaMaMa says:
YUM !!! I am gonna make these this weekend !
1 year ago
amberike says:
Yum to my TuM!!!!
1 year ago
LivingVintage says:
Awesome! And don't forget the trick of adding lemon or vinegar to regular milk to get buttermilk. I never ever have buttermilk in the fridge.
1 year ago
LittleWrenPottery says:
Gosh they look nice, im so excited about getting a pumpkin it's ridiculous!
1 year ago
everythingok says:
Yes YES yes. I could basically live off of anything squash-related for the duration of the cold season. There's an acorn squash, a turban squash, and three delicatas waiting for me in the kitchen at home as we speak. I am SO making this with one of them. Yippee!
1 year ago
weezieduzzit says:
Yum! I have an abundance of butternut squash in the garden and can add any sweet potato left over from making sweet potato and ricotta gnocchi for dinner. I know scones are traditionally round but I have one of those vintage cast iron cornbread pans that has the wedge shaped cavities.... and it makes beautiful tall scones with perfect lightly carmelized sides. A good reminder, livingvintage- I never have buttermilk, either and I'm too impatient to wait until I go to the store again!
1 year ago
PattiTrostle says:
Sounds so good!
1 year ago
ACupOfSparkle says:
Yum!!!
1 year ago
whatAjEnNy says:
yum!! thanks for sharing!! :D
1 year ago
sisforsupplies says:
yummy!!!! sounds so good!!!
1 year ago
lltownleyceramic says:
So nice to see someone promoting the actual EATING of fresh pumpkin. It's so wasteful to grow pumpkins, just to decorate them, then throw them away.
1 year ago
angelspin says:
Wow sounds really good thanks for sharing
1 year ago
whybecause says:
I think I'll try these for Thanksgiving breakfast! Thanks for sharing!
1 year ago
FranceGallery says:
These look wonderful!
1 year ago
elleestpetite says:
Yum! I love pumpkin season. Pie, scones, spiced cupcakes, I love them all.
1 year ago
BanglewoodSupplies says:
DELISH!
1 year ago
RossLab says:
YUM! They look gorgeous. I can't wait to try this recipe.
1 year ago
AlannaRK says:
I am making these tonight!
1 year ago
breadandroses2 says:
Looks luscious but I won't cook down our decorative small pumpkins until after Halloween. Might try this recipe using locally grown butternut squash. Big fan of everything pumpkin, including pumpkin ice cream.
1 year ago
RivalryTime says:
Delicious.
1 year ago
JulieMeyer says:
yum! with a big pot of coffee for sure!
1 year ago
Craftyourarteout says:
I am SOOOOO excited to make these!
1 year ago
oldsnapshot says:
oh yum....I making these puppies!
1 year ago
Iknitoo says:
It takes some time, but well worth the effort...a great fall dish to welcome squash and creamy dishes back into the kitchen: http://www.foodnetwork.com/recipes/wolfgang-puck/pumpkin-risotto-recipe/index.html I substitute pumpkin for the butternut on occasion. But scones with pumpkin? Oh yeah...
1 year ago
backyardprims says:
Thank you so much for the info regarding fresh pumpkin. I always use real pumpkins when in season and always thought the taste was flatter than the canned. I would try to doctor it up using more spices and still be disappointed. Now, I will try using squash(another favorite of mine). I am going to make your scone recipe, it sounds and looks delicious. Thank you, your article was very helpful! Happy Autumn.
1 year ago
BowerLane says:
What a beautiful presentation. These scones make my mouth water. Thank You so much for your effort.
1 year ago
Armalique says:
looks delicious!
1 year ago
urbanponyarts says:
i love anything pumpkin! i may challenge myself to create a gluten free version of these- thanks so much for the inspiration!
1 year ago
susantique says:
Can't wait to try this recipe!
1 year ago
Remego says:
Pumpkin is my favorite! Thank you so much for sharing....they look wonderful!
1 year ago
IrinaSztukowski says:
Make me feel to go to the kitchen. Very inspiring. Love It! Thanks, Irina www.IrinaSztukowski.com
1 year ago
lauraslastditch says:
After Halloween pumpkins litter the curb on trash day, waiting to be hauled to the dump. If they're uncut and in good condition, I take them home and cook them. After a run through the blender, the pulp works well for recipes. And the seeds! It's worth taking them just for the seeds!
1 year ago
gingergirl113 says:
I cannot WAIT to make these!
1 year ago
katrinaalana says:
Looks yummy. Haven't tried a pumpkin scone yet...
1 year ago
HeirloomOrphanage says:
Pumpkins and any hard skinned squash do very well in a root cellar. We stock up the cellar every fall and have squash soup, roasted squash, squash pie - squash everything! all winter long. It's great fun to go down into the root cellar and check on my sleeping squashes - bring them up and cook a hot pot of stew. We especially like to mix different squashes - butternut with acorn and a bit of pumpkin makes a fantastic soup. Roasted squashes with onion are a big favorite too. Thanks for reminding everyone that pumpkins are not only for carving but make great whole foods!
1 year ago
AntoinettesWhims says:
Sounds wonderful!!! Now I'm hungry and it's after midnight. :-(
1 year ago
Iammie says:
Yummy!
1 year ago
jesspeterson says:
Had no idea about Libby's pumpkin. But these look incredible. will definitely try! Yummy.
1 year ago
brittanywhatever says:
I cannot wait to make this! I am obsessed with everything pumpkin! Really. And I love scones!
1 year ago
bedouin says:
These look so good and easy to make ~ love this time of year !
1 year ago
kristincoffin says:
Ahhh, so excited to try out this recipe! Combines my two favorites: pumpkin and scones. And all the ingredients are so simple and already in my kitchen...this might evey happen tonight!
1 year ago
thomasmccarthy says:
This saturday I WILL be making these
1 year ago
BlueTerracotta says:
These look delicious, I'll definitely be trying this recipe this week. I use a sort of small dark orange squash here in France called "petit marron" for my pumpkin pastries. It gives a rich flavor and nice orange color to my cakes.
1 year ago
mattandgrace says:
For sure! We totally eat pumpkins in Australia... they are one of our family's staples! BBQ is best... grace
1 year ago
TheHickoryTree says:
I made these last night and they are wonderful. Thanks Etsy, I think I just gained 2 pounds.
1 year ago
AliceCloset says:
Oh my God!! I love this recipe :D Overall I love candies,cakes and cookies!!! Thanks for sharing! I will be making on this weekend ^__^
1 year ago
tensirk says:
Ohhhhh yummy. I love the rustic kitchen photos. Plus I dont think I have seen a better pumpkin recipe. Thanks! Kristen http://bodyofyoga.wordpress.com/
1 year ago
amyscreativecorner says:
These look deeeelish! Thanks for sharing.
1 year ago
SweetLydias says:
Love the recipe and everything pumpkin. Thanks for featuring my pumpkin spice smores too!
1 year ago
Rewoodtoys says:
Can't wait to try these out! Yum, yum, yum :)
1 year ago
ButterBlossoms says:
the scones sound so yummy & look delicious...thanks for posting the recipe! And thanks so much Kimberly for including our pumpkin shortbread cookies ♥
1 year ago
IrinaSztukowski says:
very tasty looking Pumpkin Buttermilk Scones :) Thank you, Irina
1 year ago
pinksnakejewelry says:
Delicious!!!! Thank you!
1 year ago
ButterBlossoms says:
the scones look so delicious...thanks for sharing the recipe! thanks too for including our pumpkin shortbread cookies with all of these yummy pumpkin delights...it's an honor to be here ♥
1 year ago
blueridgewoodworking says:
I have been dreaming of pumpkin pie and spices! Can't wait to try it out this weekend. So much easier than my Irish version of scones, but I bet just as delicious. Thanks also for the reminder about the buttermilk!
1 year ago
ReCurrents says:
I look forward to pumpkin season all year! My favorite homemade pumpkin treat is Great Pumpkin Cookies, a recipe that was passed down to me from my mom. They are giant soft-baked pumpkin and oat cookies that are decorated with chocolate chips and candy to look like jack-o-lanterns. They're delicious, and fun to make! Oh, and I will absolutely be trying this pumpkin scone recipe. They'll go great with my pumpkin spice chai tea. :)
1 year ago
Otherbird says:
goddamn that looks good
1 year ago
Charlieandthefox says:
These look amazing.
1 year ago
squid21r says:
Printing recipe now!!! I am going to make these asap!! :)
1 year ago
OnlyOriginalsByAJ says:
Just saved this recipe into my recipe box! I'm making them tomorrow!! :D
1 year ago
LilManMissClothing says:
Yumo!!! They look fantastic!!
1 year ago
jaalexander says:
Yum. So excited for Autumn!
1 year ago
Artifaqt says:
Made these today and they were so yummy! It's snowing, there are a few friends over and the scones are gone! :)
1 year ago
SoftCityQuilts says:
Made these on Thursday night and am already making a second batch! By the way, one small "pie pumpkin" is enough for 4 batches of this stuff. Not too sweet and soooooo yummy.
1 year ago
Lindsays11 says:
I wonder if I can substitute Apple Sauce instead of butter like other scones, to make them less fatty....
1 year ago
NewModernArt says:
Looks yummy. Thanks for sharing.
1 year ago
MorningValleySoaps says:
Just made these-- yum! Perfect amount of sweetness.
1 year ago
TheGraveyardGirls says:
I'm going to have to try this. I loveeee scones! and pumpkin is my all time favorite, this recipe seems like a win all around.
1 year ago
orchidandreptile says:
I am obsessed with pumpkin and other autumnal flavors! Thanks so much for posting this recipe and other pumpkin items. Can't wait to try it!
1 year ago
HulaGirl1922 says:
mmmmm...mmmmm good! xo
1 year ago
metalicious says:
Wow, these look amazing! I love everything pumpkin!
1 year ago
Goodthings88 says:
just finished pumpkin cheesecake made from scratch as well. Great stuff! And oh how it smells..!
1 year ago
KatieJBeadDesigns says:
I know what I am doing this weekend! I absolutely LOVE pumpkin!
1 year ago
PinwheelStudio says:
I love to bake - especially scones! Thank you for sharing this recipe! There truly is something meditative about baking that is so soothing, especially as the cool weather creeps in.
1 year ago
LazyTcrochet says:
I can't wait to try these - with coffee and pumpkin creamer ; )
1 year ago
ElizabethanCraft says:
I made them! Well, had them made. Read the story here: http://foodpantryfeasts.blogspot.com/2011/10/over-river-and-through-woods.html
1 year ago
NapPage says:
I wanna try this :)
1 year ago
gingertreedesign says:
I love warm scones.... pumpkin, cheese, blueberry..... all are lovely. I like to pick up a Starbucks pumpkin scone with cream cheese drizzle with my london fog. But nothing beats homemade. I can almost smell it. Thanks for that aromatic recipe.
1 year ago
katespapergoods says:
I'm officially making this recipe for the SECOND time. So incredibly delicious-- love anything with pumpkin!!
1 year ago
muxoriginals says:
I made these this morning...they are delicious! Light, perfectly-spiced, not too sweet, and with the best crispy edges :) Enjoyed with butter and honey, plus chai with almond milk, for the perfect fall breakfast.
1 year ago
downhomepurl says:
These sound amazing!!!!
1 year ago
burtonwood says:
Hard part is letting them cool enough to eat.
1 year ago
drsuki9 says:
I have made these twice already and they are a big hit! (plus I have never made scones before) Thank you for sharing the recipe!!!!!
1 year ago