Flaming Tortillas


Buttermilk Pumpkin Scones

Posted By Melissa Pitts

Be the first to write a review | Rate/Review
Cook Time: 20 mins
Preparation Time: 15 mins

"These just needed to happen. Nothing is better than the smell of pumpkin and cinnamon wafting through the kitchen. The best part of this recipe is the buttermilk--an often overlooked and misunderstood ingredient. It makes cakes, muffins, breads and pretty much any baked good super tender and fluffy. All the spices in these scones with hearty pumpkin make for a delicious scone this fall--or anytime of the year!"


Total Servings: 8


  • 2 2 cups all purpose flour
  • 1/3 cup dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup cold, unsalted butter cut into cubes
  • 1/3 cup buttermilk
  • 1/2 cup canned pumpkin puree--NOT pumpking pie filling
  • ** For the Spiced Glaze:
  • 1 cup plus 3 tablespoons powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves


  1. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, baking powder, baking soda, nutmeg, cloves, ginger, cinnamon, and salt. Add the cold butter and mix at the lowest speed until the butter is the size of peas.
  2. In a separatebowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilkmixture to theflour mixture. Mix just until the dough comes together. Do not over mix--it will look lumpy!
  3. Transfer to a lightly floured surface andkneaddough gently four or five times and then pat the dough into a circlethat is about 7 inches round and about 1 1/2 inches thick. Cut thiscircle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. 

  4. Place the bakingsheet inside another baking sheet to prevent the bottoms of the scones from overbrowning. Bakefor about 20 minutes or until golden brown and a toothpick inserted in themiddle comes out clean. Transfer to a wire rack to cool for 15 minutes. 

  5. To make the spiced glaze, combine all of the ingredients. Drizzle over each  scone and allow the icing to dry before serving (about an hour if you're patient, but you probably won't be because you won't be able to resist!).



  • Be the first to review this recipe.