Pumpkin-Ginger Oat Scones Recipe (2024)

When baking scones, I listen to hear if they are done. If most in the middle, they make the faint sound of boiling . When done, they are quiet. I listen to all cakes, biscuits, and muffins to check their doneness.

Pumpkin Pie Spice Recipe 4 teaspoons ground cinnamon 2 teaspoons ground ginger 1 teaspoon ground cloves 1/2 teaspoon ground nutmeg

A winner! I used frozen butter shredded on a box grater and added a half cup of sunflower seeds.

We're a scone-centric household and found these excellent. I made a 1/2 recipe, used a pastry cutter to cut in the butter. and added a little less crystallized ginger. This last step was a mistake and next time I'll add the entire amount. For me the baking time was a little less, closer to 20 minutes.

Yes, of course. This is what I used, but you can vary proportions to taste. All measurements were approximate and simply added to the dry ingredients. 1.5 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, 1/4 tsp ground cloves. You could also use allspice instead of the nutmeg. You could also decrease or eliminate the ginger since you're adding the crystallized ginger anyway. Yeah, it was more than 2 tsp, but it worked fine and tasted great.

I saw this recipe early in the morning and wanted to make it for breakfast; only problem was that I had no crystalized ginger on hand. I thought that substituting fresh ground ginger could work as a substitute, and used half the amount thereof in lieu of crystalized ginger. I did not substitute for the lost sugar, and the result was a more spicy and savory version- but still sweet enough to go down like a pastry. It turned out absolutely delicious, and was a big hit with the entire family.

These were way too sweet for scones, but really tasty. The dough is really wet with all the pumpkin and eggs. If I make these again, I would cut the sugar drastically. These could probably also be made with some whole wheat flour in place of the all-purpose flour.

Made with gluten free flour and came out great.

There aren’t too many recipes I make the first time and think, “Wow, this is amazing.” I typically modify spice levels to enhance a weak flavor profile, but this recipe is stunning as is. And I’ll add here, I’m not a big pumpkin or ginger fan...and when I bit into the first one, my instantaneous response was, “Holy cow, these are amazing!”

Savoury pumpkin scones are a staple of Australian home cooking. You don't need to include the sugar, spices or ginger pieces. You can add grated cheese, chopped onion, chopped herbs ... and so on. Incorporating oats is excellent. And use more pumpkin than directed here.

Substituted sweet potato for pumpkin, cinnamon (4), ginger (2), nutmeg (1), cloves (1) for pumpkin pie spice. Very delicious.

My first scones and they are perfect! I made the dough night before and just left it in the refrigerator, cut and baked this morning. I was going to do an icing but it’s absolutely not needed. I would be afraid to cover up any of the delicious pumpkin and ginger flavor. I’ve never cooked with crystallized ginger before I was afraid it was going to be really strong/hot but the flavor mellows out in baking. So good.

Made these with whole wheat pastry flour, a sweet potato steamed and puréed (didn’t have pumpkin) and fresh herbs (Rosemary sage) instead of spice. Chilled the dough overnight in fridge and baked the next morning for breakfast. We loved them! Wholesome and hearty, and the bits of candied ginger surprise in almost every bite.

I used about a 1/2 tsp of puréed fresh ginger in place of the candied because I didn’t have any on hand. I also cut the sugar back by only a tblsp and a half, maybe? Didn’t add any oats on top. Followed the directions exactly otherwise. These came out great. My family loved them. Someone asked me for the recipe as well. I froze some of the batch, wrapped in parchment and sealed in a small ziplock. Made the dough overnight, refrigerated, baked in the morning for breakfast. Highly recommend.

These are absolutely The Best: fast, easy, and tasty. I subbed 1 cup of quinoa flour for one of the AP to add more protein. Also cut by a third both the sugar and butter (shaved on a mandoline and worked in by hand). Deelish!

Not super exciting. I made them because I had candied ginger, but honestly they would have been better with chocolate chips

made these with and without candied ginger... preferred with the crystalized ginger.. just the right amount of sweetness. I do not bother with the oats on top- these are always a hit

I've made these twice; they are delicious and easy to make. Not as rich as most scones. Love the bits of candied ginger. I top them with a sprinkling of coarse sugar instead of oats.

I made these at the recommendation of a friend. They were pretty good. I followed the recipe, however, I will cut the sugar back to 1/4 cup when I make them again—I thought they were too sweet with 1/2 cup of sugar.

Just ginger added and enjoyed with double-cranberry chutney!

These are really good scones. If I make them again I’ll add 1/4 C more flour and only use 3/4 C butter to get a more workable dough. Letting the dough sit overnight would probably solve that too, but I’m impatient.I use stem ginger in any bake that calls for chopped ginger. It has delicious flavor, better texture and is easier to work with compared to crystallized. You can order it online and store in the fridge.One last addition was to add toasted hazelnuts because I wanted to use some up.

Easy to mix and use scoop to have 1/2 cup amount in rounds. reduce time to 18 minutes.Next time try cystallized sugar on top instead or in addition to the oats.

Chopping the ginger can be quite laborious and time-consuming. Used scant 1/2c. of oats + 1/4 c. finely chopped pecans. Dark brown sugar. Brushed tops with egg/cream mixture and added demararra sugar and pipits. Baked 24 minutes. Delicious!

Yummy. Made exact recipe. Family loved them and they aren’t even big pumpkin fans. Flavors were well-proportioned and the ginger added a mild chewiness to a bakery item that can often be dry.

Ease of breakfast prep....make night before! Just pop dough (after completing step 3) in fridge. Much easier to handle in morning. Just shape while oven heating up. Great Fall Scone - not too sweet and oatmeal is nice touch.

Yummy and flexible. I like my breakfasts a bit heartier and healthier, so modified the recipe: half whole wheat flour, 1/4c brown sugar, half the butter, one egg and a bit of buttermilk to moisten. Still really good

Pretty good recipe. The texture was perfect and they looked as they look in the recipe picture. Next time, I would amp up the fall flavors -- add more pumpkin spice, substitute a bit of the sugar for maple syrup, and substitute a bit of the A/P flour for wheat flour.

Very nice, I did halve the sugar since didn’t want them super sweet. Also didn’t chill them before baking and they turned out fine. Cooked them 10 minutes longer than suggested since they were still quite moist inside

Admittedly: I couldn’t find pumpkin spice or crystallized ginger, so I used a mix of spices instead and chocolate chips instead (YOLO)If I were to do this again, I would use even more spice to give it more if a punch. I would also just add the whole can of pumpkin purée and add dry ingredients accordingly. Finally, I did not have parchment paper (whoops) so things burned on the bottom. Use the parchment paper. And: thank you to the top comment on how to tell for doneness. That was helpful.

Made these as written. Grated frozen butter in. Topped with pumpkin seeds and a little turbinado sugar. They were delicious warm out of the oven with butter. If you like pumpkin spice flavor these will be too mild for you so up the spice.