Pumpkin-Ginger Oat Scones

Why You’ll Love This Recipe

I love how these scones stay tender and rich, even hours after baking, thanks to the pumpkin and oats. The candied ginger adds a delightful chewy surprise in every bite, and the oat topping makes them feel rustic and homemade. They’re not overly sweet, which means I can enjoy them with coffee in the morning or alongside tea later in the day. Plus, they make the kitchen smell incredible while baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pumpkin purée

• Rolled oats (plus extra for sprinkling)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Brown sugar

• Unsalted butter, cold and cubed

• Candied ginger, chopped

• Egg

• Milk or cream

• Vanilla extract

Directions

1. I preheat the oven to 400°F and line a baking sheet with parchment paper.

2. In a large bowl, I mix together the oats, flour, baking powder, baking soda, salt, and brown sugar.

3. I cut the cold butter into the dry ingredients until the mixture looks like coarse crumbs.

4. In another bowl, I whisk the pumpkin purée, egg, milk or cream, and vanilla.

5. I pour the wet ingredients into the dry mixture, add the chopped candied ginger, and gently stir until just combined.

6. I turn the dough out onto a floured surface, shape it into a disk about 1 inch thick, and cut it into wedges.

7. I transfer the wedges to the prepared baking sheet, brush the tops lightly with milk or cream, and sprinkle with extra oats.

8. I bake for about 18–22 minutes, until the tops are golden and the scones feel set.

9. I let them cool slightly on a rack before serving.

Servings and timing

This recipe makes about 8 scones.
Prep time is around 15 minutes, bake time is about 20–22 minutes, and cooling takes an additional 10 minutes, making the total time approximately 45 minutes.

Variations

• I swap the candied ginger for dried cranberries or chopped dates for a different flavor twist.

• A pinch of cinnamon, nutmeg, or pumpkin pie spice enhances the warm fall flavors.

• I sometimes drizzle a simple glaze made of powdered sugar and milk over the cooled scones.

• Whole wheat flour can replace part of the all-purpose flour for a nuttier taste.

• For dairy-free scones, I use plant-based butter and non-dairy milk.

Storage/Reheating

I store these scones in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
To reheat, I warm them in a 300°F oven for about 5–7 minutes or pop them in the microwave for 15–20 seconds. They can also be frozen for up to 2 months; I thaw them overnight in the fridge before reheating.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, I can roast fresh pumpkin and purée it until smooth, but I make sure to drain any excess moisture so the dough isn’t too wet.

Do I have to use candied ginger?

No, but I love the flavor it adds. If I skip it, I often replace it with another dried fruit or even chocolate chips.

Can I make the dough ahead of time?

Yes, I sometimes prepare the dough, shape it, and refrigerate it overnight. The next day, I bake the scones straight from the fridge.

Why are my scones tough?

Overmixing the dough can make scones dense. I mix just until everything comes together and avoid handling the dough too much.

Can I make these gluten-free?

Yes, I use a gluten-free all-purpose flour blend and make sure my oats are certified gluten-free.

Conclusion

These pumpkin-ginger oat scones are a perfect mix of hearty oats, tender pumpkin, and zingy candied ginger. They’re simple to make, full of cozy flavors, and versatile enough to enjoy any time of day. I always keep this recipe in mind when pumpkin season rolls around—it’s one of my fall favorites.

Print