Pumpkin Pie Scones


Pumpkin puree and full cream sweetened condensed milk spiced with cinnamon, nutmeg, cloves and ginger - pumpkin pie magic in a scone. Chocolate chips and pecans are optional, but delicious additions. I wanted to use ALL the pumpkin and condensed milk, so these make 16 full-size scones. Enjoy the plentitude.



6 cups all-purpose flour

3 tablespoons baking powder

3 teaspoons kosher salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1 cup chilled unsalted butter (2 sticks)

1 1/2 cups chocolate chips

1 1/2 cups chopped pecans

2 large eggs

1 can sweetened condensed milk (14 oz.)

1 can pumpkin puree (15 oz.)

4 tablespoons heavy cream

Raw or sparkling sugar


Preheat oven to 425°. In a large bowl whisk together flour, sugar, baking powder, salt, and spices. Grate the sticks of butter on the large holes of a box grater, then cut in to the dry ingredients with a pastry blender or fork. Toss in chocolate and pecans, mixing lightly to combine. Whisk together the cream, egg and pumpkin. Slowly add to the dry ingredients, mixing with a fork until just combined. Knead a few times in the bowl until the ingredients are mostly integrated.

Turn out onto a lightly floured surface, divide in two, and pat each into 1"-thick rounds. Brush the tops with cream and sprinkle with sugar. Cut into 8 wedges and transfer to a parchment-lined baking sheet. Bake scones until golden brown, 18-20 minutes.