Pumpkin Scones

These scones are a quick and easy way to add seasonal flair to an autumn breakfast or tea. They smell and taste a bit like pumpkin pie, but the raisins provide sweet bursts and the pecans a delicate crunch.



15 minutes


8 to 10




  • 2 cups all-purpose flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground allspice
  • ⅓ cup Challenge Unsalted Butter, cut into ½-inch cubes and freeze
  • ¾ cup canned 100% pumpkin purée
  • ¼ cup buttermilk
  • ½ cup raisins
  • ½ cup chopped pecans
  • 1 Tablespoon buttermilk
  • cinnamon sugar (2 Tablespoons sugar with ⅛ teaspoon ground cinnamon)


  • 1

    Preheat oven to 425°F.

  • 2

    Combine flour, sugar, baking powder, baking soda, salt and spices in a food processor bowl with steel blade and blend for 8 seconds (or whisk together in a large bowl.)

  • 3

    Cut in butter by pulsing 8 times with food processor (or use a pastry cutter), until mixture resembles coarse meal. Do not over blend.

  • 4

    Add Pumpkin and ¼ cup buttermilk to dry mix in food processor and pulse just until dough comes together (or create a well in dry ingredients, add pumpkin and buttermilk mixture and stir just until moistened). Stir in raisins and nuts.

  • 5

    Turn dough onto floured surface and pat into a circle, approximately ½ to ¾-inch thick.

  • 6

    Cut into wedges or cut with 3-inch biscuit cutter and place on a parchment lined or buttered baking sheet. Lightly brush with buttermilk and sprinkle with cinnamon sugar.

  • 7

    Bake 15 minutes or until golden brown. Serve warm, spread with lots of Challenge Butter.

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