Pumpkin Scones

I love cooking scones: they're super easy to make, can be adapted to what I'm looking for flavor-wise, make it easy to accommodate any dietary restrictions, and... I'll be honest... are so easy to work with that I will often come up with a new scone recipe based on what's lying around the kitchen. Which is the very way that these Pumpkin Scones came to be!



  • 3 cups flour (I used whole wheat flour)
  • 2 tbsp baking powder
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1 tsp apple cider vinegar
  • 1 tsp honey
  • 2 tsp pumpkin spice (if you don’t have pumpkin spice, play with combining cinnamon, ginger, cloves, & nutmeg... or my personal favorite secret ingredient - cardamom)
  • 1 can pumpkin puree
  • 1/4 cup pepitas 
  • Optional: 1tbsp maple syrup (or to taste)


  • Preheat oven to 450F. Lightly grease a baking pan.
  • Whisk together dry ingredients except pepitas. 
  • Create a pit in the center of the mixture and add wet ingredients. Knead dough to mix. I usually start with a silicone spatula then switch over to my hands for better mixing. (If too dry, add a small amount of ACV, but be patient, and it will likely come together. If too sticky, add a bit more flour). 
  • Divide dough into two halves. Create a pit in the center of each dough ball and knead the pepitas in (walnuts work nicely too!). 
  • Form each half into a disc and slice the disc into 6 triangles. Place on lightly greased baking sheet. 
  • Bake for 13-15 minutes or until lightly crispy on top. 

Enjoy! I love playing with add-ins to change the flavor of these... so far I've tried:

  • Walnuts
  • Maple syrup
  • Dried cranberries

What add-ins would you try? Comment below!