Ginger Pumpkin Scones

Wonderful Pumpkin Scones with a little bite of ginger! Drizzled with a creamy icing, these scones are sure to make your cool mornings a little brighter!

Ginger Pumpkin Scones | Fabtastic Eats

Can you believe it’s already approaching the end of October, which means Halloween! Then what the fudge…my 10 month old started walking the last couple of days..where on earth is the time going? I know I probably say that way to much, but seriously, will it ever slow down? I read something really great recently..I’ve talked here about how much of an adjustment it’s been since we moved here, taking care of two babies without anyone else around for 12-16 hours a day when it’s something I’m not used to, has kind of taken it’s toll. It gets a bit stressful and frustrating sometimes..

Ginger Pumpkin Scones | Fabtastic Eats

Well someone said “The days are long, and the years are short” and I feel like truer words have never been spoken. The last year went by so fast, it’s such a blur. I try to ‘stop and smell the roses’ as they say, appreciate the moment, smile and be grateful for all that I have and that I’m afforded the opportunity to be home with my kids, especially on days I’m ready to look into daycare, because I know that I would regret it. I feel so appreciative that I’m the one that get’s to spend the days with my kids and experience every milestone…like when my son took his first steps on Friday..I almost cried. As hard as some days are, I really am trying to savor every single moment.

Ginger Pumpkin Scones | Fabtastic Eats

Shall we talk scones now? Ginger Pumpkin Scones to be precise. They’re exactly how scones should be. These babies are the perfect accompaniment to your morning coffee, especially on days that are extra brisk! The bite from the ginger is a fantastic combination to the pumpkin. They are the perfect fall breakfast.

Ginger Pumpkin Scones | Fabtastic Eats

I made these as one big round, cut into eight wedges. The scones rose high! That is awesome, but it also made portions that were just a tad big to what I prefer for breakfast! Next time, I would roll the dough into two rounds, and cut each circle into six wedges, giving you 12 normal size portions. Other than that, the flavors are spot on and I will definitely be making these again!

Ginger Pumpkin Scones | Fabtastic Eats

Pumpkin Ginger Scones

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 8 Large Scones, or 12 small Scones

Wonderful Pumpkin Scones with a little bite of ginger! Drizzled with a creamy icing, these scones are sure to make your cool mornings a little brighter!


  • 1 3/4 cup whole wheat flour
  • 1 cup all purpose flour, plus extra for kneading
  • 7 Tablespoons + 1 Teaspoon sugar, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 3/4 teaspoon ground ginger, plus 1/4 teaspoon for sprinkling
  • 1/2 teaspoon salt
  • 5 Tablespoons cold butter, divided
  • 1 egg
  • 1 cup pure pumpkin
  • 1/4 cup milk
  • For the Icing
  • 1 cup powdered sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 Tablespoons + 1/2 teaspoon half and half


  1. In the bowl of a large food processor, combine the flours, 7 Tablespoons sugar, baking powder, baking soda, cinnamon, 3/4 teaspoon ginger, and salt. Pulse to mix.
  2. In 1 Tablespoon increments, cut in 4 Tablespoons of the cold butter, pulse until crumbly.
  3. In a large bowl, whisk together the egg, pumpkin, and milk.
  4. Stir the dry ingredients into the wet, and mix until just combined.
  5. Sprinkle a little extra flour onto a dry surface and turn the dough out onto it. Knead for 3-4 minutes until smooth.
  6. Pre-heat oven to 425 degrees. Line a baking sheet with parchment paper
  7. Roll the dough into an 8-10 inch circle on the baking sheet, and cut into 8 wedges.
  8. Melt remaining 1 Tablespoon of butter and brush on top. Sprinkle evenly over the top with 1 teaspoon of sugar and 1/4 teaspoon ground ginger.
  9. Bake in the oven for 15-20 minutes, testing with a knife to make sure they're cooked all the way through.
  10. Once done, and completely cooled, whisk together all the ingredients for the glaze in a bowl and drizzle on top.


These scones are rather large once baked. Next time I make them, I would roll them into two circles, and cut them into six wedges each, giving you 12 smaller scones! (Much better for portion control!)

Adapted From Taste of Home

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