To the pumpkin patch

Having opened, but not finished, a can of pumpkin purée for my last baking endeavour, I vowed to do something more useful than have the leftover pumpkin sit desperately in our fridge trying to attract my attention with its eerie orange glow before meeting its ultimate demise during the end-of-week fridge clean-up and clean-out.

I was contemplating the prospect of a pumpkin loaf with raisins, and leaning towards nixing the idea on the basis that it sounded boring, when I recalled a conversation with a certain friend who was raving about the Pumpkin Scones at Starbucks. Hmmm. If Starbucks can do it well, surely I can do it better, I thought to myself. And with that winning attitude, I set out for the pumpkin patch (er, the Tupperware container in the fridge).

Sidenote: Since we’re on the subject, what is the prevailing opinion on whether or not scones contain eggs? My sources are inconsistent on this point, and I’d love to have a definitive answer.

Pumpkin Scones


2 cups flour
1/3 cup brown sugar
2/3 teaspoon ground ginger
2/3 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into pieces
1 egg
1/2 cup plain yogurt
1/2 cup pumpkin purée
1 teaspoon vanilla extract
1/2 cup toasted pecan pieces (optional)

Preheat oven to 400 degrees Fahrenheit. Stack two baking sheets on top of each other and line the top one with parchment paper.

In a large bowl, whisk together the flour, sugar, ginger, cinnamon, baking powder, baking soda and salt.

In a separate bowl, beat the egg and then add the pumpkin purée, yogurt and vanilla extract. Mix well.

Cut the cold butter into small pieces and add it to the bowl of dry ingredients, using a pastry blender to combine until the mixture resembles coarse crumbs. At this point, stir in the toasted pecans.

Add the wet mixture (egg, pumpkin, etc.) to the crumbs, and mix with a fork just until the dough is combined. Turn the dough out onto a floured surface and knead gently 4-5 times. Always ensure there is sufficient flour on the surface to avoid having the dough stick.

Pat the dough out into a circle of approximately 7-8 inches in diameter. Cut the dough into 6 equal wedges. Place the wedges on the parchment-lined baking sheets, leaving plenty of room between them.

Bake for 25 minutes or until browned on the tops and bottoms. Transfer to a wire rack to cool.


1/2-2/3 cup icing sugar
2 teaspoons corn syrup
1/4 teaspoon cinnamon
milk to desired consistency

Combined icing sugar and cinnamon. Add corn syrup and slowly add milk, stirring to mix until the desired consistency is reached. Use a silicone pastry brush to apply a thinner mixture when scones are warm to achieve a glazed effect. Alternatively, use a knife to apply a thicker mixture when scones are completely cooled to achieve an iced effect. Leave scones on rack until glaze/icing has set.

Note that the scones pictured above do not contain pecans and were photographed pre-glaze/icing.

Source: The Casual Baker.

Postscript: For those who have been eagerly anticipating the next phase of The Quest for the Elusive Perfect Loaf, I have received 2 recipes that are awaiting trial. Now all I need is a full day at home to get the ball rolling, so to speak.