Thursday, November 12, 2015

Pumpkin Scones

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I get to craving Pumpkin Scones this time of year... perhaps because certain coffee establishments promote them, and get them into my head; but also it is that "Pumpkin time of year".  These are a moist, lightly sweet scone, made with half whole wheat flour and half white flour, and are enhanced with the addition of Cinnamon and Clove Essential Oils, which really do give them a wonderful pop of flavor. In addition to tea time, I love them for breakfast, with tea or coffee, served with butter, honey, or apple butter. We made these for our Fall Tea Party: They were a special request from my Grandson Elon, and were greatly enjoyed by all.

Pumpkin Scones

1 cups Organic All Purpose Flour
1 cup Whole Wheat Flour
1/2 cup coconut sugar
1 teaspoon cinnamon
1 teaspoon baking powder
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter (I like to slice it into thin pieces before I add it to the mix.
3/4 cup pumpkin puree (1/2 of a small can).
1/4 cup buttermilk
1 large egg
10 drops cinnamon essential oil
4 drops clove essential oil
2 teaspoons vanilla extract

For the Icing:
11/4 cup organic powdered sugar
2 tablespoons cream or milk
1tsp vanilla extract
1 tsp cinnamon
1-2 drops cinnamon essential oil.


  1. Preheat oven to 400 degrees.
  2. Spray a baking sheet with cooking spray, or line with parchment paper.
  3. In a large bowl, combine all of the dry ingredients.
  4. Cut in the butter, or use your fingers to work the butter into the dry ingredients until well distributed and resembling course crumbs.
  5. In a separate bowl, measure together pumpkin puree, buttermilk, egg. Essential oils, and vanilla. 
  6. Add the wet ingredients to the dry ingredients and mix together.
  7. Scoop dough out onto a floured surface and knead lightly with additional flour until dough is is no longer sticky.
  8. Pat into 1 a large round wheel (or two small ones will work fine as well): as pictured above. Slice into 8 triangles, and place onto baking sheet.Place scones.
  9. Place into oven and bake for 13-15 minutes.
  10. To make the icing, combine the powdered sugar and milk, cinnamon, cinnamon essential oils and vanilla extract.
  11. Whisk until smooth. 
  12. When the scones are done, cool for 10 minutes.
  13. Drizzle each scone with the icing.



  1. Hello Pam those scones look delicious. And yes this is the pumpkin time of the year. I love pumpkin bread pumpkin scones pumpkin cake pumpkin torte Happy Thanksgiving my dear friend. Hugs Roxy

  2. These look amazing Pam! I love anything with pumpkin in it....
    I hope you enjoy your Thanksgiving!
    Hugs, Amy

  3. These look delicious, I'll have to look for those essential oils so I can give these a try. It is that time of year is't it, I love all things pumpkin!

  4. This also needs to be added to your book!! And THOSE PICTURES!! Soooooo pretty!