Pumpkin And Orange Scones Are Perfect For Any Brunch

By Michael Harris-Arzon

Scones pumpkin with garlic and dill on towel

With school starting any day now, I look forward to baking with the first of the fall crops.  Squashes of all types are available and my thoughts start leaning towards Halloween and then on to Thanksgiving.  

In our house, pumpkins very rarely make it to the decorating stage, as the kids tend to ask for this or that to be made.  They love pumpkin in everything from pancakes and waffles to mashed like potatoes.  I have started thinking of new ways to use this gorgeous vegetable and one of my favorites to make is scones.

Most people think biscuits should only be made the traditional way, but I like the English viewpoint that almost anything can be added to make them savory or sweet.


  • 3 1/4 Cups of All Purpose Flour
  • 1/3 Cup Dark Brown Sugar, packed
  • 2 1/2 Tsp. Baking Powder
  • 1/2 Tsp. Baking Soda
  • 1 Tsp. Cinnamon
  • 1/2 Tsp. AllSpice
  • 1/2 Tsp. Ground Ginger
  • 1/2 Tsp. Nutmeg
  • 3/4 Cup Cold Butter, salted and cut into chunks
  • 1 15 oz. Can Pumpkin Puree or 1 /12 Cups Roasted Fresh Pumpkin
  • 1 Tsp. Vanilla
  • 2/3 Cup Heavy Cream
  • Zest of 1 Orange
  • Flour


  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl, add your flour, brown sugar, baking powder, baking soda, cinnamon, allspice, ground ginger and nutmeg.  With a wire whisk, stir your ingredients (to remove all lumps) until well combined.
  3. Add your chunks of cold butter and work into your flour mixture with a pastry cutter until your mixture is crumbly and resembles pea sized pieces.  If you don’t have a pastry cutter, you can use two butter knives to cut the butter into the flour.
  4. In a medium, stainless steel bowl, add your heavy cream and vanilla. Using your wire whisk, whisk briskly until the cream thickens and it reaches soft peak stage.
  5. To your flour mixture, add the orange zest and your whipped cream.  Gently fold the whipped cream into your flour mixture with a large spatula.  Mix until just combined.  Be careful not to over mix, as you will defeat the cream.
  6. With about 1/2 cup of flour, sprinkle a thin layer over your counter top.  Gently scrape your dough onto the floured countertop.  Sprinkle a light layer of flour over the top of the dough.  Using a wooden rolling pin, roll out your scone dough until about 1 /12″ – 2″ thick.
  7. Cut your scones with a biscuit cutter and place onto a well buttered baking sheet.
  8. Bake on the center rack of your preheated oven for about 10-12 minutes, until golden brown on top.
  9. Serve with softened butter or Marscapone cheese and enjoy!

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