Pumpkin and Ginger Scones Recipe (2024)

Comes together quickly. Not super-sweet, but very pleasant with a cup of tea or coffee, with little hits of sweetness and crystallized ginger throughout. I think when I make these again, I will sprinkle the top with a little turbinado sugar. But would def. make again.

I love this recipe and have made it several times. I took a cue from Martha's recipe book and add around 1/2 cup of pumpkin seeds to make them energy-boosting.

I made these this morning before work. Cross between savory and sweet. I did not have ginger so I used chocolate chips and the second batch (I made 2 batches in 20 minutes) I added some cinnamon as well.

I added ground cloves, ground nutmeg, ground cinnamon, and subbed chocolate chips for the candied ginger (what I had on hand) and I must say, it was very delicious!

Excellent recipe! Made exactly as written using homemade candied ginger and real maple syrup. The exact level of sweetness a scone should be! It was very, very easy to do and took just a few minutes to get the scones in the oven.

From others’ suggestions:Add nutmeg, cinnamon, cloves (or pumpkin pie spice). Add more pumpkin. Sprinkle top with turbinado sugar. Make maple butter to serve with it.

I made a rectangle 4x12 and cut that into 3 squares. Each of those squares cut diagonally into quarters. Makes 12 triangles.

Maybe I am not familiar enough with scones. These were really bland, all texture. Didn't taste any ginger or any pumpkin or any maple. Definitely one of those "healthy recipes" that would turn me off to "healthy recipes". Eating them with tea isn't so bad though, they just remind me more of a tea biscuit.

These were goodI used white wheat in place of the whole wheat flour which I think was a better choiceI also added a touch more maple syrup and used cranberries instead of the gingerI may have baked them too long and overworked the flour (all of this mixture does not fit in my small cuisinart

These were delicious. The dough is sticky but easy to work with. I didn’t have crystalized ginger or chocolate, so I just put in a little extra powdered ginger. I also made maple butter to serve with the scones.

Doubled most ingredients and used a 15 oz can of pumpkin.1.5 time amount of ginger1t cinnamon¼ cup sugar 2 tbsp molasses instead of maple syrup.Grated butter into dry ingredients rather than use food processor.Divided dough into 4 pieces. And made 8 mini-scones from each round. Added chocolate chips to some… a great addition.

2 T finely chopped fresh ginger1/4 c starterMaple flavoring instead of syrup1/2 c mini chocolate chips

Have made these dozens of times. Always turn out. The ginger adds the sweetness, these aren't as sweet as a regular scone (and much healthier). Some variations that have worked for me: white flour only when I don't have whole wheat; whole wheat only; brown sugar instead maple syrup; adding more pumpkin or squash; leftover squash instead of pumpkin, and adding walnuts. Love this recipe!

These are delicious. I love that they don’t have cinnamon, etc. The ginger flavor really comes through. I followed the recipe except made my own buttermilk (milk plus lemon juice) and I sprinkled with maple sugar b4 putting in the oven.

Can the scone dough be frozen and then baked?

I LOVE this recipe. It is great as is, but also totally adaptable. I make this using dried cranberries instead of ginger, as I am not a huge ginger person. Very easy and guilt free!

Delicious and tender with a delicate flavor from the candied ginger. The pumpkin was barely noticeable…I would add a tsp of pumpkin spice next time.

Delicious! I made a pumpkin spice and added 1 tsp of that instead of just ginger powder.

These scones turned out so soft and fluffy! I second the suggestions below about adding spices (I added 1 tsp pumpkin pie spice, and I think next time I would add a bit more, and perhaps a little more sugar). Used homemade candied ginger (2 tbsp chopped ginger coated in 2 tbsp brown sugar), didn't have buttermilk and wheat flour, so used half and half cream and all-purpose flour instead.

Not too sweet, so perfect for breakfast or tea. Definitely make maple butter with it for extra sweetness. I also added a tiny bit of sugar on top and other pumpkin spices for more kick.

These scones need the addition of 1-2 eggs to be an actual scone. This recipe is a pumkin-flavored biscuit, otherwise.

This recipe was pretty disappointing. I barely taste any pumpkin. Tastes more like cornbread. I ended up putting some honey on top to sweeten them up but not my favorite.

Doubled most ingredients and used a 15 oz can of pumpkin.1.5 time amount of ginger1t cinnamon¼ cup sugar 2 tbsp molasses instead of maple syrup.Grated butter into dry ingredients rather than use food processor.Divided dough into 4 pieces. And made 8 mini-scones from each round. Added chocolate chips to some… a great addition.

I made six not-too-big scones. Twelve would be pretty small. Would likely hand mix next time. Cuisinart gave little control of butter size and over-mixed some with the liquid before the whole thing was ready. Leave time for chopping candied ginger. Sticky and hard to separate!Overall, fine. Those adding sugar and spices and serving with maple butter either didn’t use candied ginger and got less sweetness and spice, or like sweeter, spicier scones than I do.Pepitas on top were nice.

I also found these rather bland, would definitely up the spices or use pumpkin pie spice and more of it. I do like savory scones so wouldn’t add more sweet other than a dusting on top which I think would be nice. Super easy recipe and with a little adjustment it would be a real winner

Double the pumpkin to have pumpkin flavor in your scones. As they are, they are nice but not obviously pumpkin. I didn't miss the fall spices but they would probably be advantageous with more pumpkin.Maple syrup does add sweetness, but the flavor is lost, so I say save your syrup for other applications and add sugar instead.P. S. If you don't want to buy buttermilk just for this recipe but you have kefir or sour cream on hand, either would work. Just thin out your sour cream with milk a bit.