Pumpkin Scones with Ginger

IMG_5251For the past week or so, the island has been blanketted in fog.  Occasionally in the afternoon we get glimpses of blue sky which sends shots of light through the lingering wisps of fog, creating forests of sunbeams.  Even though I know that the sky is blue up above the fog bank, I live in a cocoon of grey softness.

The fog will pass eventually, and we’ll have several days of full on sunshine.  Time enough to finish up all the gardening in preparation for the short, wet days of winter, when it isn’t such an appealing idea to kneel out in the wet garden.

But for now, we’ll walk the dogs, fix the fences, move the cattle, and enjoy the restful times reading in front of the fire.  It really is fall now!

Nothing like pumpkin and spices to knock us upside of the head to remind us!   These scones are so easy and yummy, that they deserve to be made several times through the next month or so, during pumpkin season.  Although there’s absolutely no reason that they can’t be made at any other time.

Click here for printable version.

Makes 18


3 c flour

6 T sugar

1½ T baking powder

½ t salt

½ T ground ginger

½ t cinnamon

½ t nutmeg

½ c butter

½ c chopped crystallized ginger

1 large egg

¾ c pumpkin (1 – 14 oz / 398 ml tin is enough for 2 batches with a bit left over)

½ c milk


1½ c icing sugar

1 t vanilla

3 T milk


Preheat oven to 425°

In a large bowl, whisk together the flour, sugar, baking powder, salt, ground ginger, cinnamon, and nutmeg.IMG_5229

Cut in the butter until no piece is larger than a pea.IMG_5233


Toss in the ginger pieces, mixing in with your fingers.IMG_5230



Whisk the egg, and add in the pumpkin and milk, whisking until well combined.IMG_5231


Add the pumpkin mixture to the dry ingredients.IMG_5237

Stir until the dough holds together.IMG_5238

Put the dough on a lightly floured surface, and knead until it forms a ball.IMG_5240

The dough will be fairly soft.

Roll it with your hands and shape it into a loaf, using a bit more flour as needed.IMG_5241

Cut into 3 equal sized pieces.

Dust the surface with more flour, and pat each piece into a ½” thick round.

Cut each round into 6 wedges.IMG_5242

Place on a parchment lined baking sheet. leaving a bit of space between the scones.IMG_5244

Bake in the center of the oven for 15 minutes.

Let cool on the baking sheet.IMG_5247

Mix glaze while the scones cool.IMG_5245

Stir the glaze ingredients thoroughly, and put in a ziploc bag (or a small plastic bag that you can knot – as I did, as I was out of ziplocs).IMG_5248

Snip off one corner, no more than a quarter inch, and drizzle the glaze over the scones.



One Comment Add yours

  1. Reblogged this on By the Mighty Mumford and commented:

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