Pumpkin-Walnut Scones

Pumpkin-Walnut Scones

Three Many Cooks reader Mary Schumann deserves credit for this Pumpkin-Walnut Scone recipe. A few weeks ago she wrote me on Facebook. “I’m a pumpkin fanatic, and I love your scone recipe. Just modified it to make pumpkin scones tonight! Super good. Thanks for another good formula.”

I wrote back, “Yum, You wanna share the recipe on Three Many Cooks?” She responded “Sure! Share the love.”

Living with a bunch of pumpkin fanatics (check out Pining for Pumpkin, a 2009 post Maggy wrote when she was living in Malawi) I started by sharing the love with Maggy, Andy, and David for breakfast last weekend.

First bite in I knew these scones were special. When Maggy asked if she could take all of the remaining scones home—we usually split 50/50—I knew I had a winner. And when David asked what had happened to the leftover pumpkin scones, I added this recipe to the Anderson family favorites shortlist.

Thank you, Mary, for sharing the love with us. For the rest of you, here’s Pumpkin-Walnut Scones adapted from Cook Without a Book: Meatless Meals.

It’s Thanksgiving week—go share the love!

Pumpkin-Walnut Scones
Serves: Makes 8
  • 2 cups all-purpose flour
  • 6 tablespoons sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 stick (8 tablespoons) frozen butter
  • ½ cup pumpkin puree
  • ¼ cup sour cream
  • 1 large egg, separated
  • ½ cup coarsely chopped walnuts
  • 1 tablespoon demerara sugar for sprinkling (optional)
  1. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Mix flour, sugar, pumpkin pie spice, baking powder, salt, baking soda in a medium bowl. Grate ⅓ of the butter into the flour mixture on the large holes of a box grater; toss. Repeating grating and tossing twice more. Using fingertips, work butter into flour a bit more.
  2. Mix pumpkin puree, sour cream, and egg yolk with a fork until smooth. Using same fork, stir into dry ingredients until large dough clumps form. Use hands to press dough against the bowl into a ball. (There may not seem like enough liquid at first, but as you press, the dough will come together. If necessary, flick a little water into bowl bottom to get the last bits to adhere.)
  3. Place on a lightly floured work surface and pat into a 7½-inch circle, about ¾-inch thick. Brush with egg white, sprinkle on nuts, pressing to adhere, and sprinkle with optional demerara sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably silpat- or parchment-lined), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve—hot, warm, or at room temperature.
If you don't have demerara sugar, just sprinkle the scone tops with a little granulated sugar.


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  1. Pam says

    I bet maple sugar would be tasty in place of the demerara sugar. I would even consider substituting it in the body of the scone.

  2. Disa says

    Thanks! I’m definitely making these to bring to my parents’ on Thanksgiving. We’ll eat them for breakfast while we watch the parade on TV!

  3. Elaine says

    I just made your scones. They are by far the best I have ever had, so tender. Thanks so much for sharing them.

  4. Amy says

    I just wanted to share that my daughter just won first place in her Girl Scout box-oven cooking competition with this recipe. :). We paired it with orange- gingersnap butter. They were so delicious and she was so excited. Thank you for sharing the recipe.

  5. Jeff F. says

    This is an outstanding recipe. The dough comes together easily and the frozen grated butter incorporates perfectly. We used a large Rösle grater that you can lay across the top of the bowl and grate directly into the flour mixture. We topped the scones with walnuts and Swedish Pearl Sugar.

    And what great results! Just lovely texture and flavor. Well done, everyone should try this recipe. It is our new favorite!

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