Pumpkin Scones | Cook for Your Life
Pumpkin Scones - Cook For Your Life- anti-cancer recipes

Pumpkin Scones

4.1
Rated 4.1 out of 5
4.1 out of 5 stars (based on 33 reviews)
Clock Icon for Prep Time 20 min prep
Clock Icon for Prep Time 35 min total
Person Icon for Serving Size 12 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

These Pumpkin Scones are the perfect addition to any fall day. With a cup of coffee in the morning or as a sweet afternoon treat, they are sure to impress – even those that swear...

Ingredients

  • 2 cups all purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground clove
  • ¾ cup unsalted butter, chilled and diced
  • ½ cup canned pumpkin puree
  • ¼ cup plus 1 tablespoon buttermilk
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Nutrition Facts

Calories

217 cals

Fat

12 g

Saturated Fat

7 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

26 g

Sugar

9 g

Fiber

1 g

Protein

3 g

Sodium

102 mg

*per serving

Directions

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, nutmeg, cinnamon, and cloves.
  3. Cut butter into dry ingredients. The butter should be the size of peas in the flour mixture, and look like a coarse meal.
  4. Make a well in the center of the flour and butter. Add the pumpkin and buttermilk to the center of the well. With a spatula, fold the wet ingredients into the dry ingredients being careful not to over-mix.
  5. Once dough is formed, pour onto floured service and shape in a rectangle that is about an inch thick. Using a floured knife, cut rectangle into 10-12 triangles and put on a piece of parchment paper. Chill scones for 20 minutes.
  6. Bake scones for 10-12 minutes, or until golden brown.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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