Pumpkin Scones

Fall is my favorite season. Yes, that is a really vanilla flavored, bland, boring statement to make. You probably just pictured me wearing yoga pants, Ugg boots, and eagerly slurping down a Pumpkin Spice Latte. Totally expected for a girl from New England, I know. But what can I say? Fall is awesome and cliches are cliches for a reason, right?

Living in Hawaii, seasons are measured in what fruit is in season or in where the waves are breaking or when there is rain or drought. Endless summer sure has its perks. It’s always beach weather and fresh fruits and veggies are always in season. You never have to shovel snow or hope your door locks haven’t frozen overnight. It’s hard to be glum when the sun is shining on a sandy beach in January.

October in Hawaii - warm, sunny, and perfect for adventure

October in Hawaii – warm, sunny, and perfect for adventure

But then there are the things little things that you don’t get when it’s always gorgeous. You never have that bite in the air as the weather is just beginning to turn from summer into autumn. The excitement of the first leaves on the trees in spring doesn’t happen when it’s green all year. The hardest transition for me when I got here? No snow days. Without storms, you never have that wonderful moment when you wake up knowing you get a surprise day off. Glorious childhood (and adulthood) moments that Hawaii kids will never understand. Skipping school for big surf is fun but playing hooky isn’t the same as getting a free pass.

To make up for the lack of crisp fall weather and warm drinks by a fire, my friends and I like to have a “faux fall day”. We go pumpkin picking if we can find some. Though it has turned into watermelon picking when there were no pumpkins to be found…they are about the same right? Then there is a big dinner with all the fall classics – pies, mulled wine, a big roast duck or turkey. If we are lucky, it’s chilly and rainy and we get to feel a moment of fall in the air.

This year, I couldn’t wait and made some pumpkin scones to have a little fall flavor before the big day. They are quick, easy, and full of spices. I munched mine with tea and pretended it wasn’t 85 degrees. It almost worked…but then I went to the beach.

Pumpkin Scones

  • Servings: 8
  • Print


  • 2 ¼ cups flour
  • ¼ cup brown sugar
  • 2 tsp baking powder
  • ½ tsp ground ginger
  • ½ tsp cinnamon
  • ¼ tsp cardamom
  • ¼ tsp nutmeg
  • ⅛ tsp cloves
  • ¼ tsp salt
  • ⅓ cup cold butter
  • 1 egg
  • 1 cup pumpkin puree
  • ⅓ cup milk


  1. Preheat oven to 400*
  2. Mix dry ingredients in a large bowl
  3. Cut butter into dry ingredients with a pastry blender or your fingers, the butter should be in pea size pieces
  4. Mix wet ingredients; stir into dry ingredients until a wet dough forms
  5. Turn onto a floured surface and knead 10-12 times; form dough into a disk shape about ¾” thick
  6. Cut into 8 wedges; place on parchment paper lined baking tray; sprinkle with additional brown sugar
  7. Bake 18-22 minutes, until a toothpick comes out mostly clean

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