Pumpkin Oat Scones

There are those that look forward to seasonal coffee drinks from coffee houses, and there are those that look forward to their seasonal food offerings.

Imagine my dismay, when after noticing that ‘pumpkin spiced coffee’ was in shops, I stopped in for a ‘seasonal pumpkin scone’ and was told…. “we no longer have those!” I stood, motionless for just a moment and simply said… “WHAT..???” I kept scouring the display case, thinking that somehow, junior behind the counter was wrong. Nope. “Huh” I said. “Guess I’ll have to make my own…”

These, with the slight modifications of using a different flour were absolutely delicious. When grinding the oats, I left a little texture to them – which of course added texture to the final product and was a stellar match for the pumpkin. The addition of fresh grated nutmeg was the most perfect, absolutely perfect complementary flavour, adding that hint of something fantastic in the background. If you think you don’t like nutmeg, think of the wonderful taste of an old-fashioned doughnut. THAT’S nutmeg. Buy it whole and grind it as you need it, using a rasp or fine grater.

Pumpkin Oat Scones

This recipe adapted from joyofbaking.com, is simply divine. While I have this recipe with canned pumpkin, the difference in using fresh is, of course, immeasurable. It’s the reason we make things form scratch… they just taste better. I altered the ‘making’ of these to produce smaller scones – with great success. I did not use either the optional raisins or nuts, this of course is up to you.


1 cup all purpose flour
1 cup oat flour (oats ground in your food processor)
1/3 cup brown sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
few grinds, fresh ground nutmeg (don’t use too much, it can become overpowering)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup cold/frozen unsalted butter
*1/3 cup raisins (optional)
*1/4 cup toasted & chopped pecans/walnuts (optional)
1/2 cup buttermilk

1/2 cup fresh (or canned pure) pumpkin
1/2 tsp pure vanilla extract

Egg Wash:
1 large egg, whisked
1 tablespoon milk/cream
*Raw sugar, for sprinkling on top (optional, for a sweet, crunchy finish)

Preheat your oven to 400º, place a rack in the center of the oven and line a baking sheet with parchment paper.

Combine the the first 9 (dry) ingredients in a large bowl.

Using the large grating side of a box grater, grate the chilled butter into the dry ingredients, tossing lightly to combine. If using raisins and/or nuts, add them in now.

In a separate small bowl, combine the buttermilk, pumpkin & vanilla.
Making a well in the dry ingredients, add the buttermilk mixture, stirring lightly to combine.
Turn out on a lightly floured surface, dividing the dough in half. Lightly knead each piece 5 or 6 times, and pat each half into rounds, approx. 1 1/2 inches high.Cut into wedges using a large sharp knife and place 1 inch apart, on a parchment lined sheet pan.
Brush with egg wash (sprinkle with raw sugar if using) and place in oven, baking for 12- 15 minutes, until golden. Remove from oven and let cool. Top with a drizzle of glaze if you like; 1/2 cup sifted icing sugar and a few drops of orange juice, milk or even water – to desired consistency. 
These will freeze very well.