A Taste of Fall | Pumpkin Scones

ROSE & IVY Journal Pumpkin Scones

What does fall taste like to you? To me it is pumpkin, wonderfully delicious pumpkin.  This time of year, I crave pumpkin anything from muffins, ice cream to soup.  Recently on a rainy Sunday I wanted to warm up the kitchen with the smell of cinnamon and sugar so I settled on pumpkin scones, a classic recipe for fall.  When it comes to scones I like the crumbly variety as well as the soft, this recipe falls in the latter.  These would be perfect for Thanksgiving morning!

ROSE & IVY Journal Pumpkin Scones


1/2 cup sugar

2 teaspoons baking soda

1 tablespoon cinnamon

freshly grated nutmeg, 2 pinches

1/2 teaspoon salt

2 cups flour, plus more for working surface

1 1/2 sticks unsalted butter, chilled and grated

1 large egg

3/4 cup canned pumpkin

1/4 cup buttermilk, plus more for brushing

2 tablespoons turbinado sugar, for sprinkling

Preheat oven to 400 degrees.  Place sugar, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl, whisk to combine.  Add flour and toss in grated butter.  Add egg, pumpkin puree and butttermilk, stir until mixture is combined.  Lightly flour a working surface and form dough into a circle about 2 inches thick.  Cut into 8 wedges.  Line a baking sheet with parchment paper and place wedges on top.  Freeze for at least 30 minutes.  Brush with buttermilk and sprinkle with turbinado sugar before baking.  Bake for 25 minutes or until golden. Serve warm or at room temperature.  

ROSE & IVY Journal Pumpkin Scones

Photography & Styling by Alison / Recipe adapted Bon Appetit