Pumpkin Ginger Almond Scones

By • September 27, 2014 0 Comments

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Author Notes: Scones that are moist, flavorful, and just a bit decadent (thanks to the chocolate chips & heavy cream)... ...perfect for pairing with coffee on those Autumn and Winter mornings. Adapted from a Flo Braker recipe in the San Francisco Chronicle Cookbook Volume IIteafanatic


Makes 8 scones

  • 1.5 cups all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • ¼ teaspoons salt
  • 2 teaspoons cinnamon
  • 3 tablespoons dried candied ginger chips
  • 1/2 cup sliced almonds
  • 1/2 cup dark chocolate chips
  • 1 1/3 cups heavy whipping cream
  • 1 cup canned pumpkin/pumpkin puree
  • 2 teaspoons almond extract
  • 1 tablespoon sugar, for dusting the scones before baking
  1. Position the rack in the upper ⅓ of the oven and then preheat the oven to 375 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
  2. In a large bowl, whisk together the flours, sugar, baking powder, cinnamon and salt. Then mix in the sliced almonds, ginger chips and chocolate. chip. Set aside.
  3. In a 2nd large bowl, whip the cream until soft peaks form. Add the almond extract and canned pumpkin and mix these ingredients into the whipped cream until it is a uniform orange in color.
  4. Fold the whipped cream/pumpkin mix into the dry ingredients until it forms a sticky mass of dough. (I often will need to finish mixing the dough by hand).
  5. Dust a work surface with flour, and then transfer the dough on the work prepared work surface. Kneed the dough a few times to shape it. Afterwards, dust your hands with more flour and shape the dough into a disk shape that is ~!/2 inch diameter.
  6. Cut the circle into 8 wedges, then separate the wedges over the surface of the baking sheet. With the remaining 1 tablespoon of sugar, sprinkle over the tops of the scows.
  7. Bake in the oven for 30-35minutes, or until they are golden-brown color.

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