Pumpkin Scones
Pumpkin Raisin Scones: A New Morning Ritual
For years, Dad and I had a weekend tradition: waking up early, heading to our favorite local bakery at 6am, and enjoying espresso and fresh baking straight from the oven. It wasn’t just the food—it was the experience. Watching the bakers measure, mix, and bake the day’s treats while sipping espresso and chatting with the staff was such a special part of our weekends.
But life has changed, and with Covid-19 sweeping the world, our little ritual was disrupted. The bakery doors closed, and those cozy mornings became a memory.
However, when one door closes, another opens. I decided to recreate a bit of that magic at home. After some searching and experimenting, I found a recipe that brought those bakery mornings back to life: pumpkin raisin scones.
These scones are everything I wanted—soft, flavorful, and perfect with a fresh cup of espresso. They’ve become a new part of our mornings, filling the house with the comforting smell of baking and giving us a reason to sit down, relax, and enjoy the little things.
While I miss the bakery and all the memories tied to it, these scones remind me that even when life changes, we can create new traditions to cherish. ❤️🎃☕✨
Pumpkin Scones
Special Note: These need to be refrigerated (or frozen) to firm them up before baking. Also, when making these you’ll want to work with hard refrigerated (or frozen) butter.
Ingredients:
2 1/4c all-purpose flour
1/2c old-fashioned oats
1/2c sugar
1 tbsp baking powder
1 tsp salt
2 tsp cinnamon
1/2c cold butter
3/4c raisins (optional)
3/4c pure pumpkin puree
2 large eggs
Instructions:
In a large bowl, whisk together the flour, oats, sugar, baking powder, salt and cinnamon.
Using a box grater, grate the butter into the flour mixture and toss to coat with the dry ingredients. Using a fork, press and cut the butter until coarse crumbs form and some peanut-size pieces remain. Toss in raisins until evenly coated.
In a medium bowl, whisk the pumpkin and eggs until smooth. Add to the dry ingredients and mix with a fork until no dry bits remain and mixture forms a mass.
Line a large baking sheet with parchment paper and sprinkle with flour. Divide the dough mass into two even pieces in the bowl and dump each piece onto the prepared sheet. Dampen your hands and press each piece into a 3/4 inch thick rounds (about 6 inches in diameter).
Refrigerate or freeze until stiff..
Heat oven to 425 degrees F. When the oven is ready, take out the dough and cut each round into 6 even wedges using a sharp knife. Nudge the wedges about 1 inch apart.
Bake until golden brown and firm to touch, about 15 minutes.
Cool on pan for about 5 minutes. Serve warm or at room temperature.
If using frozen dough from dough rounds, move to fridge the night before baking. If wanting to take directly from freezer and bake, then freeze in the separate individual pieces and increase baking time by about 5 minutes.
