Curried Pumpkin & Ginger Scones
Curried pumpkin and ginger scones with warm curry spice, golden turmeric, and chewy bites of crystallized ginger. A savory-sweet fall bake that lands somewhere between brunch and tea time.
YIELD
18 servingsPREP
25 minCOOK
20 minREADY
45 minPumpkin scones get the spice-cabinet treatment here, with curry powder and turmeric joining cinnamon’s usual fall lineup. The result is something more interesting than your standard pumpkin baked good. Earthy, faintly hot, and golden orange thanks to the turmeric, with chewy nuggets of crystallized ginger running through every bite.
The pumpkin purée doesn’t just add color and flavor; it’s the main moisture source. Whisk it with buttermilk (or yogurt, or sour cream, the recipe is forgiving) before adding to the dry ingredients so it incorporates evenly. The cold butter cut into the flour still does the flake work; the pumpkin handles the tenderness.
Cutting the dough into 2-inch squares or triangles instead of traditional wedges gives you more crisp edges per scone, which is exactly what you want when there’s complex spice happening inside. Don’t crowd them on the pan; an inch of breathing room lets the heat circulate and crisps every side.
Chef Tips
- Use real pumpkin purée, not pumpkin pie filling. The pie filling is pre-sweetened and pre-spiced and will throw the balance off.
- Chop the crystallized ginger small, about pea-sized. Big chunks will sink and burn on the pan; small bits distribute evenly.
- Toast the curry powder in a dry skillet for 30 seconds before adding to the dry ingredients to wake up the spices and deepen the flavor.
- These scones freeze beautifully. Bake, cool, freeze, then reheat at 350°F (175°C) for 8 minutes when you want one.
Variations
- Swap pumpkin for roasted butternut squash or sweet potato purée.
- Add ½ cup chopped pecans or walnuts for crunch.
- Brush warm scones with a maple-cream cheese glaze for a sweeter, brunchier finish.
Ingredients
Directions
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, curry, turmeric and sugar.
Cut in the butter with a pastry blender, your fingers, or with an electric mixer, until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin or squash and buttermilk, yogurt or sour cream until smooth.
Add this to the dry ingredients, stirring until just combined.
Turn the dough out onto a lightly floured work surface, and pat or roll it into a 10-inch square about ½ to ¾ inches thick.
Cut the large square into 2-inch squares or triangles, and transfer them to a parchment-lined or lightly greased baking sheet, leaving about an inch between scones.
Bake the scones in a preheated 425 F oven for 20 minutes, or until they’re golden brown.
Remove them from the oven, and serve them warm, or at room temperature.
Frost scones if desired.
Comments
