Pumpkin-Currant Scones | Midwest Living

Pumpkin-Currant Scones

Pumpkin-Currant Scones

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  • Makes: 20 servings
  • Prep 25 mins
  • Bake 12 mins to 14 mins

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Pumpkin adds moisture to these little biscuits. They complement a dinnertime feast as well as breakfast.


  • 2 1/2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup cold unsalted butter, cut into pieces (no substitutes)
  • 2 eggs
  • 3/4 cup canned pumpkin
  • 1/2 cup dried currants or snipped raisins
  • 1/2 cup buttermilk
  • 1/2 teaspoon vanilla
  • 1 beaten egg white
  • 1 tablespoon water
  • Granulated sugar


  1. In a large mixing bowl, combine flour, brown sugar, ginger, cinnamon, baking powder, salt, soda, nutmeg, and cloves. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; set aside.
  2. In a medium mixing bowl, combine eggs, pumpkin, currants, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Stir just until combined. Do not overmix.
  3. Drop dough in 1/4 cup portions 2 inches apart on ungreased baking sheets. In a small bowl, combine beaten egg white and water. Lightly brush egg white mixture over the scones and sprinkle with granulated sugar. Bake in a 400 degree F oven for 12 to 14 minutes or until lightly browned. Remove scones from baking sheet; serve warm. To reheat, wrap scones in foil, heat in a 400 degree F oven for 5 to 8 minutes. Makes 20 scones.

Nutrition Facts

(Pumpkin-Currant Scones)

Servings Per Recipe 20, sat. fat (g) 3, chol. (mg) 35, sodium (mg) 151, fiber (g) 1, cal. (kcal) 164, vit. A (IU) 2187, pro. (g) 3, iron (mg) 1, calcium (mg) 61, Fat, total (g) 6, carb. (g) 26, vit. C (mg) 1

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