Total Time
Prep 25 mins
Cook 15 mins

Adapted from Lucy Vaserfirer's blog Hungry Cravings.

Ingredients Nutrition


  1. Preheat the oven to 425?F. Whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl.
  2. Add the butter and, using a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs.
  3. Blend together the egg, pumpkin puree and 1/3 cup of the cream in a small bowl, add to the flour mixture and stir until just combined. Transfer to a work surface and knead a few times until the dough just holds together.
  4. Pat the dough into a ­­­6-inch wide, 1 1/2-inch thick circle and cut into 8 wedges. (Chef's Note: Work quickly and with a light touch to prevent the butter in the pastry from melting.) Arrange the scones a couple of inches apart on a parchment-lined baking tray. Lightly brush the scones with the remaining 1 tablespoon of cream and sprinkle with the Turbinado sugar. Bake for 13 to 15 minutes, or until golden brown.
  5. Scones keep for a day or two in a tightly sealed container in a cool, dry place.