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Eatsy: Pumpkin Buttermilk Scones

Oct 6, 2011

by Kimberley Hasselbrink

Etsy.com handmade and vintage goods

I really love making food from scratch. There are so many great reasons to do so: a sense of accomplishment in the kitchen (that first successful pie crust, hello!), a better understanding of where your food comes from, and the slow and meditative pleasures of cooking — something I am especially fond of during colder months. But pumpkin presents an interesting conundrum: while it’s frequently employed in all kinds of sweets and baked goods, the fresh stuff just doesn’t always hold up to the canned.

It’s a little bit of a letdown to buy a fresh sugar pie pumpkin and wind up with a puree that is less pumpkin-y than a can of Libby’s. Interestingly, companies like Libby’s often use a variety of squash that we don’t think of as pumpkin. They’re more closely related to butternut squash — a distinction that would be immaterial if we referred to all squash as pumpkins. However, in the U.S, we don’t.

Kimberley Hasselbrink

One solution is to go ahead and use butternut squash in your pumpkin baking adventures. They are sweeter and less pulpy than many varieties of pumpkin. They are also better suited to provide both a classic pumpkin flavor and a smooth, consistent texture. Either way, it’s time to get cozy in the kitchen, and baked goods paired with a cup of tea seems like just the ticket.

Pumpkin Buttermilk Scones
Yield: 8 scones

1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) cold, unsalted butter, cut into cubes
1/2 cup pumpkin (or squash) puree (canned pumpkin can also be substituted)
1/2 cup buttermilk
1 large egg
Coarse sugar + nutmeg for dusting

Kimberley Hasselbrink

To roast fresh squash:

Preheat oven to 400 degrees. Slice squash or pumpkin in half and remove seeds. (Reserve the seeds for roasting.) Place squash on a lightly greased baking pan and roast for about 45 minutes to one hour, until the squash is fork tender. Remove skin. Puree using an upright or handheld blender. If you find that the squash still has a lot of water, you may want to strain it for an hour or more (using cheesecloth) to remove excess moisture.

For the scones:

Preheat oven to 375 degrees.

Whisk together both flours, sugar, baking powder, sea salt and spices in a larger mixing bowl.

In a separate bowl, blend the pumpkin puree, buttermilk and egg.

Add the cubes of cold butter to the dry mix and work with your fingers to create a grainy mixture. Be careful to not overwork the dough.

Slowly pour the wet mix over the dry, whisking with a spoon until just combined.

Kimberley Hasselbrink

Turn the dough out onto a floured surface. Shape into a ball. Using a rolling pin or your hands, flatten the ball into a disk that is about 1 inch high. Sprinkle a light dusting of nutmeg and coarse sugar over the dough and gently press into the surface with fingers. Slice the disk into quarters, and then repeat to form 8 wedges.

Line a baking sheet with parchment paper.

Transfer the wedges to the baking sheet and bake for about 22-25 minutes, until the scones are golden and crisp at the edges.

Best served warm, fresh from the oven, with a generous slather of butter.

Note: Scones will often dry out quickly. You can freeze half the dough for future use.

Kimberley Hasselbrink

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109 comments

  • BlackStar

    BlackStar said 4 years ago

    Pumpkin pancakes or homemade pumpkin spice latte. Who am I kidding? Anything with pumpkin is my favorite fall treat. :)

  • funktionslust

    funktionslust said 4 years ago

    So awesome! Coincidentally a wonderful friend of mine as a surprise put a beautiful pumpkin in the back of my pick up truck last night after work! Only problem was I didn't realize it was there and it ended up getting quite the bumpy ride home, rolling around in the back, and ended up bruised and a little worse for wear. Now I have the perfect use for it! Thanks! :)

  • erinf115

    erinf115 said 4 years ago

    Oh my. These are incredible looking. Must. make. this weekend! Thanks!

  • NutfieldWeaver

    NutfieldWeaver said 4 years ago

    We grow butternut squash - it is just easier to boss around in the kitchen in terms of peeling and cutting. I heard that blue hubbards are often found in canned "pumpkin" as well. You need an axe for those. :)

  • birdie1

    birdie1 said 4 years ago

    Yum!! Beautiful food-styling too!

  • theonutmegotree

    theonutmegotree said 4 years ago

    sounds soooo good! and uses WW flour

  • ToothNailTail

    ToothNailTail said 4 years ago

    Looks delicious, can't wait to try it.

  • MegansMenagerie
  • sarebecca86

    sarebecca86 said 4 years ago

    Amazing. Had pumpkin in the cupboard waiting for the right fall recipe to come along- this is PERFECT! Thank you!

  • HelloMountains

    HelloMountains said 4 years ago

    mmmm! :) I'd love to have the proportions in French!

  • ARemarkYouMade

    ARemarkYouMade said 4 years ago

    Love this post! This is wonderful. My husband loves scones, and he loves pumpkin. Great combination. Thank you so much for the recipe!

  • Mclovebuddy

    Mclovebuddy said 4 years ago

    those look amazing!

  • MootiDesigns

    MootiDesigns said 4 years ago

    Yummy. Thank you for sharing!

  • myvintagecrush

    myvintagecrush said 4 years ago

    Consider these made ..yum!

  • SimpleJoysPaperie

    SimpleJoysPaperie said 4 years ago

    Will definitely be making these over the weekend! :)

  • littleshopofphotos

    littleshopofphotos said 4 years ago

    Yummmm!!!!!! Can't wait to make these!!!

  • volkerwandering

    volkerwandering said 4 years ago

    What a great idea! They sound delicious!

  • AlpineGypsy

    AlpineGypsy said 4 years ago

    Yummy yum YUM!!!!

  • joypompeo

    joypompeo said 4 years ago

    This made me hungry! Thanks for the recipe, can't wait to try it!

  • KettleConfections

    KettleConfections said 4 years ago

    These autumn inspired cookies all look so delicious and amazing! Buttermilk is great for pancakes and cookies as well.

  • allthingswhite

    allthingswhite said 4 years ago

    on my list of things to bake next week !!! thanks for sharing this yummy treat

  • fivesisters

    fivesisters said 4 years ago

    i grew butternut squash this season for the sole purpose of making 'pumpkin' cookies, but i'm going to have to try these scones too - yummy!

  • Ashesart1

    Ashesart1 said 4 years ago

    Going to the grocery store right now!! These look incredible!!

  • thedancingwren

    thedancingwren said 4 years ago

    yum yum!!!

  • janellehaskin

    janellehaskin said 4 years ago

    Those look AMAZING!!! I would love to eat them right now! :)

  • ClothandPatina

    ClothandPatina said 4 years ago

    Thanks so much for sharing! I love just about anything pumpkin!

  • 20DollaMaMa

    20DollaMaMa said 4 years ago

    YUM !!! I am gonna make these this weekend !

  • amberike

    amberike said 4 years ago

    Yum to my TuM!!!!

  • LivingVintage

    LivingVintage said 4 years ago

    Awesome! And don't forget the trick of adding lemon or vinegar to regular milk to get buttermilk. I never ever have buttermilk in the fridge.

  • LittleWrenPottery

    LittleWrenPottery said 4 years ago

    Gosh they look nice, im so excited about getting a pumpkin it's ridiculous!

  • everythingok

    everythingok said 4 years ago

    Yes YES yes. I could basically live off of anything squash-related for the duration of the cold season. There's an acorn squash, a turban squash, and three delicatas waiting for me in the kitchen at home as we speak. I am SO making this with one of them. Yippee!

  • weezieduzzit

    weezieduzzit said 4 years ago

    Yum! I have an abundance of butternut squash in the garden and can add any sweet potato left over from making sweet potato and ricotta gnocchi for dinner. I know scones are traditionally round but I have one of those vintage cast iron cornbread pans that has the wedge shaped cavities.... and it makes beautiful tall scones with perfect lightly carmelized sides. A good reminder, livingvintage- I never have buttermilk, either and I'm too impatient to wait until I go to the store again!

  • PattiTrostle

    PattiTrostle said 4 years ago

    Sounds so good!

  • ACupOfSparkle
  • whatAjEnNy

    whatAjEnNy said 4 years ago

    yum!! thanks for sharing!! :D

  • sisforsupplies

    sisforsupplies said 4 years ago

    yummy!!!! sounds so good!!!

  • lltownleyceramic

    lltownleyceramic said 4 years ago

    So nice to see someone promoting the actual EATING of fresh pumpkin. It's so wasteful to grow pumpkins, just to decorate them, then throw them away.

  • angelspin

    angelspin said 4 years ago

    Wow sounds really good thanks for sharing

  • whybecause

    whybecause said 4 years ago

    I think I'll try these for Thanksgiving breakfast! Thanks for sharing!

  • FranceGallery

    FranceGallery said 4 years ago

    These look wonderful!

  • elleestpetite

    elleestpetite said 4 years ago

    Yum! I love pumpkin season. Pie, scones, spiced cupcakes, I love them all.

  • BanglewoodSupplies
  • RossLab

    RossLab said 4 years ago

    YUM! They look gorgeous. I can't wait to try this recipe.

  • AlannaRK

    AlannaRK said 4 years ago

    I am making these tonight!

  • breadandroses2

    breadandroses2 said 4 years ago

    Looks luscious but I won't cook down our decorative small pumpkins until after Halloween. Might try this recipe using locally grown butternut squash. Big fan of everything pumpkin, including pumpkin ice cream.

  • RivalryTime

    RivalryTime said 4 years ago

    Delicious.

  • JulieMeyer

    JulieMeyer said 4 years ago

    yum! with a big pot of coffee for sure!

  • Craftyourarteout

    Craftyourarteout said 4 years ago

    I am SOOOOO excited to make these!

  • oldsnapshot

    oldsnapshot said 4 years ago

    oh yum....I making these puppies!

  • Iknitoo

    Iknitoo said 4 years ago

    It takes some time, but well worth the effort...a great fall dish to welcome squash and creamy dishes back into the kitchen: http://www.foodnetwork.com/recipes/wolfgang-puck/pumpkin-risotto-recipe/index.html I substitute pumpkin for the butternut on occasion. But scones with pumpkin? Oh yeah...

  • backyardprims

    backyardprims said 4 years ago

    Thank you so much for the info regarding fresh pumpkin. I always use real pumpkins when in season and always thought the taste was flatter than the canned. I would try to doctor it up using more spices and still be disappointed. Now, I will try using squash(another favorite of mine). I am going to make your scone recipe, it sounds and looks delicious. Thank you, your article was very helpful! Happy Autumn.

  • BowerLane

    BowerLane said 4 years ago

    What a beautiful presentation. These scones make my mouth water. Thank You so much for your effort.

  • Armalique

    Armalique said 4 years ago

    looks delicious!

  • urbanponyarts

    urbanponyarts said 4 years ago

    i love anything pumpkin! i may challenge myself to create a gluten free version of these- thanks so much for the inspiration!

  • susantique

    susantique said 4 years ago

    Can't wait to try this recipe!

  • Remego

    Remego said 4 years ago

    Pumpkin is my favorite! Thank you so much for sharing....they look wonderful!

  • IrinaSztukowski

    IrinaSztukowski said 4 years ago

    Make me feel to go to the kitchen. Very inspiring. Love It! Thanks, Irina www.IrinaSztukowski.com

  • lauraslastditch

    lauraslastditch said 4 years ago

    After Halloween pumpkins litter the curb on trash day, waiting to be hauled to the dump. If they're uncut and in good condition, I take them home and cook them. After a run through the blender, the pulp works well for recipes. And the seeds! It's worth taking them just for the seeds!

  • gingergirl113

    gingergirl113 said 4 years ago

    I cannot WAIT to make these!

  • katrinaalana

    katrinaalana said 4 years ago

    Looks yummy. Haven't tried a pumpkin scone yet...

  • HeirloomOrphanage

    HeirloomOrphanage said 4 years ago

    Pumpkins and any hard skinned squash do very well in a root cellar. We stock up the cellar every fall and have squash soup, roasted squash, squash pie - squash everything! all winter long. It's great fun to go down into the root cellar and check on my sleeping squashes - bring them up and cook a hot pot of stew. We especially like to mix different squashes - butternut with acorn and a bit of pumpkin makes a fantastic soup. Roasted squashes with onion are a big favorite too. Thanks for reminding everyone that pumpkins are not only for carving but make great whole foods!

  • AntoinettesWhims

    AntoinettesWhims said 4 years ago

    Sounds wonderful!!! Now I'm hungry and it's after midnight. :-(

  • Iammie

    Iammie said 4 years ago

    Yummy!

  • jesspeterson

    jesspeterson said 4 years ago

    Had no idea about Libby's pumpkin. But these look incredible. will definitely try! Yummy.

  • brittanywhatever

    brittanywhatever said 4 years ago

    I cannot wait to make this! I am obsessed with everything pumpkin! Really. And I love scones!

  • bedouin

    bedouin said 4 years ago

    These look so good and easy to make ~ love this time of year !

  • kristincoffin

    kristincoffin said 4 years ago

    Ahhh, so excited to try out this recipe! Combines my two favorites: pumpkin and scones. And all the ingredients are so simple and already in my kitchen...this might evey happen tonight!

  • thomasmccarthy

    thomasmccarthy said 4 years ago

    This saturday I WILL be making these

  • BlueTerracotta

    BlueTerracotta said 4 years ago

    These look delicious, I'll definitely be trying this recipe this week. I use a sort of small dark orange squash here in France called "petit marron" for my pumpkin pastries. It gives a rich flavor and nice orange color to my cakes.

  • mattandgrace

    mattandgrace said 4 years ago

    For sure! We totally eat pumpkins in Australia... they are one of our family's staples! BBQ is best... grace

  • TheHickoryTree

    TheHickoryTree said 4 years ago

    I made these last night and they are wonderful. Thanks Etsy, I think I just gained 2 pounds.

  • AliceCloset

    AliceCloset said 4 years ago

    Oh my God!! I love this recipe :D Overall I love candies,cakes and cookies!!! Thanks for sharing! I will be making on this weekend ^__^

  • tensirk

    tensirk said 4 years ago

    Ohhhhh yummy. I love the rustic kitchen photos. Plus I dont think I have seen a better pumpkin recipe. Thanks! Kristen http://bodyofyoga.wordpress.com/

  • amyscreativecorner

    amyscreativecorner said 4 years ago

    These look deeeelish! Thanks for sharing.

  • SweetLydias

    SweetLydias said 4 years ago

    Love the recipe and everything pumpkin. Thanks for featuring my pumpkin spice smores too!

  • Rewoodtoys

    Rewoodtoys said 4 years ago

    Can't wait to try these out! Yum, yum, yum :)

  • ButterBlossoms

    ButterBlossoms said 4 years ago

    the scones sound so yummy & look delicious...thanks for posting the recipe! And thanks so much Kimberly for including our pumpkin shortbread cookies ♥

  • IrinaSztukowski

    IrinaSztukowski said 4 years ago

    very tasty looking Pumpkin Buttermilk Scones :) Thank you, Irina

  • pinksnakejewelry

    pinksnakejewelry said 4 years ago

    Delicious!!!! Thank you!

  • ButterBlossoms

    ButterBlossoms said 4 years ago

    the scones look so delicious...thanks for sharing the recipe! thanks too for including our pumpkin shortbread cookies with all of these yummy pumpkin delights...it's an honor to be here ♥

  • blueridgewoodworking

    blueridgewoodworking said 4 years ago

    I have been dreaming of pumpkin pie and spices! Can't wait to try it out this weekend. So much easier than my Irish version of scones, but I bet just as delicious. Thanks also for the reminder about the buttermilk!

  • ReCurrents

    ReCurrents said 4 years ago

    I look forward to pumpkin season all year! My favorite homemade pumpkin treat is Great Pumpkin Cookies, a recipe that was passed down to me from my mom. They are giant soft-baked pumpkin and oat cookies that are decorated with chocolate chips and candy to look like jack-o-lanterns. They're delicious, and fun to make! Oh, and I will absolutely be trying this pumpkin scone recipe. They'll go great with my pumpkin spice chai tea. :)

  • Otherbird

    Otherbird said 4 years ago

    goddamn that looks good

  • Charlieandthefox

    Charlieandthefox said 4 years ago

    These look amazing.

  • squid21r

    squid21r said 4 years ago

    Printing recipe now!!! I am going to make these asap!! :)

  • OnlyOriginalsByAJ

    OnlyOriginalsByAJ said 4 years ago

    Just saved this recipe into my recipe box! I'm making them tomorrow!! :D

  • LilManMissClothing

    LilManMissClothing said 4 years ago

    Yumo!!! They look fantastic!!

  • jaalexander

    jaalexander said 4 years ago

    Yum. So excited for Autumn!

  • Artifaqt

    Artifaqt said 4 years ago

    Made these today and they were so yummy! It's snowing, there are a few friends over and the scones are gone! :)

  • SoftCityQuilts

    SoftCityQuilts said 4 years ago

    Made these on Thursday night and am already making a second batch! By the way, one small "pie pumpkin" is enough for 4 batches of this stuff. Not too sweet and soooooo yummy.

  • Lindsays11

    Lindsays11 said 4 years ago

    I wonder if I can substitute Apple Sauce instead of butter like other scones, to make them less fatty....

  • NewModernArt

    NewModernArt said 4 years ago

    Looks yummy. Thanks for sharing.

  • MorningValleySoaps

    MorningValleySoaps said 4 years ago

    Just made these-- yum! Perfect amount of sweetness.

  • TheGraveyardGirls

    TheGraveyardGirls said 4 years ago

    I'm going to have to try this. I loveeee scones! and pumpkin is my all time favorite, this recipe seems like a win all around.

  • orchidandreptile

    orchidandreptile said 4 years ago

    I am obsessed with pumpkin and other autumnal flavors! Thanks so much for posting this recipe and other pumpkin items. Can't wait to try it!

  • HulaGirl1922

    HulaGirl1922 said 4 years ago

    mmmmm...mmmmm good! xo

  • metalicious

    metalicious said 4 years ago

    Wow, these look amazing! I love everything pumpkin!

  • Goodthings88

    Goodthings88 said 4 years ago

    just finished pumpkin cheesecake made from scratch as well. Great stuff! And oh how it smells..!

  • KatieJBeadDesigns

    KatieJBeadDesigns said 4 years ago

    I know what I am doing this weekend! I absolutely LOVE pumpkin!

  • PinwheelStudio

    PinwheelStudio said 4 years ago

    I love to bake - especially scones! Thank you for sharing this recipe! There truly is something meditative about baking that is so soothing, especially as the cool weather creeps in.

  • LazyTcrochet

    LazyTcrochet said 4 years ago

    I can't wait to try these - with coffee and pumpkin creamer ; )

  • ElizabethanCraft

    ElizabethanCraft said 4 years ago

    I made them! Well, had them made. Read the story here: http://foodpantryfeasts.blogspot.com/2011/10/over-river-and-through-woods.html

  • NapPage

    NapPage said 4 years ago

    I wanna try this :)

  • gingertreedesign

    gingertreedesign said 4 years ago

    I love warm scones.... pumpkin, cheese, blueberry..... all are lovely. I like to pick up a Starbucks pumpkin scone with cream cheese drizzle with my london fog. But nothing beats homemade. I can almost smell it. Thanks for that aromatic recipe.

  • katespapergoods

    katespapergoods said 4 years ago

    I'm officially making this recipe for the SECOND time. So incredibly delicious-- love anything with pumpkin!!

  • muxoriginals

    muxoriginals said 4 years ago

    I made these this morning...they are delicious! Light, perfectly-spiced, not too sweet, and with the best crispy edges :) Enjoyed with butter and honey, plus chai with almond milk, for the perfect fall breakfast.

  • downhomepurl

    downhomepurl said 4 years ago

    These sound amazing!!!!

  • burtonwood

    burtonwood said 4 years ago

    Hard part is letting them cool enough to eat.

  • drsuki9

    drsuki9 said 4 years ago

    I have made these twice already and they are a big hit! (plus I have never made scones before) Thank you for sharing the recipe!!!!!

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