Pumpkin-Oat Scones with Candied Ginger: A Rich Harvest-Inspired Treat

Pumpkin-Oat Scones with Candied Ginger: A Rich Harvest-Inspired Treat

This savory-sweet scone formulation leverages pumpkin purée to tenderize the texture of rolled oats, creating scones with a remarkably sustained richness that resists dryness. The inclusion of toasted rolled oats within the batter imparts a nutty depth, while a generous sprinkling of additional oats on the surface yields a crisp, crunchy exterior. Finely diced candied ginger is distributed throughout the dough, delivering bursts of chewy, spicy warmth that elegantly contrasts with the mild, natural sweetness of pumpkin, elevating the overall flavor profile with complexity and textural harmony.

Ingredients

• 2 cups (250g) all-purpose flour

• 1 tablespoon (15g) baking powder

• ½ teaspoon fine sea salt

• 1 tablespoon (15g) granulated sugar (optional, adjust based on pumpkin sweetness)

• ½ cup (75g) rolled oats (for batter; additional ¼ cup for sprinkling)

• 12 tablespoons (170g) cold unsalted butter, cubed

• ½ cup (120g) cooked pumpkin purée (from ~1/2 lb (225g) roasted pumpkin)

• 1 large egg, lightly beaten

• 3 tablespoons (45ml) heavy cream or whole milk

• ¼ cup (40g) candied ginger, finely diced

• 1 teaspoon vanilla extract (optional, enhances pumpkin flavor)

Instructions

1. Preheat & Prep Workstation

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

1. Combine Dry Ingredients

In a large mixing bowl, whisk together flour, baking powder, salt, sugar (if using), and ½ cup rolled oats. Ensure all dry components are evenly distributed to activate leavening agents.

1. Incorporate Cold Butter

Add cubed cold butter to the dry mixture. Using fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This "shortening" process ensures the scones achieve a tender, flaky crumb structure.

1. Prepare Wet Ingredients

In a separate small bowl, whisk together pumpkin purée, beaten egg, heavy cream/milk, and vanilla extract (if using). The liquid should be smooth and well combined to maintain batter consistency.

1. Form the Dough

Create a well in the center of the dry mixture. Pour the wet ingredients into the well, then gently fold in the diced candied ginger. Use a spatula to bring the dough together—avoid overmixing to preserve tenderness. The dough will be slightly sticky but manageable.

1. Chill the Dough

Transfer the dough to a lightly floured surface. Pat into a 1-inch (2.5cm) thick rectangle, then wrap tightly in plastic wrap. Refrigerate for 20–30 minutes to firm the butter and develop structure, preventing spreading during baking.

1. Shape & Top the Scones

Remove the chilled dough from the refrigerator. Using a rolling pin, roll it to ½-inch (1.3cm) thickness. Cut into 8–10 triangular or round scones. Place on the prepared baking sheet, leaving 1 inch (2.5cm) between them. Brush tops lightly with heavy cream/milk to help oats adhere, then sprinkle the additional ¼ cup rolled oats evenly over the surfaces.

1. Bake to Perfection

Bake for 15–18 minutes, rotating the sheet halfway through, until edges are golden and tops are crisp. Internal temperature should reach 205°F (96°C) for doneness.

1. Cool & Serve

Transfer scones to a wire rack to cool for 10 minutes. For best texture, serve warm or at room temperature, optionally with clotted cream or maple syrup.

Key Notes:

• Use ripe, roasted pumpkin (e.g., sugar pumpkin) for maximum natural sweetness and texture.

• Cold butter is critical for creating flaky layers; avoid melting it before mixing.

• The extra oats on top add a nutty crunch, while candied ginger provides a balanced spicy contrast to the pumpkin’s mildness.