Pumpkin Scones

Hello, pumpkin bandwagon!

Yep, I’m on it. I was mildly disappointed that I had to hunt around the grocery store for the pumpkin. Isn’t that stuff usually out in massive pyramid displays by this point in the year? Is there another shortage I don’t know about?

Of course, I could only find the massive 28oz can, so there are leftovers. I’ve been adding it to breakfast smoothies and protein oats, but still have enough for another recipe. Ohhhhh the madness. >insert evil laugh here<

These are definitely healthier than your average scone, not that I really care. They end up cake-like and dense [thanks, spelt flour!], and chewy the longer they’re stored. No, I didn’t eat all 20. I probably ate 16. At that point I was really just eating them to eat them, and they didn’t even taste all that awesome anymore. I didn’t glaze them, but I’m weird like that, as you know. I almost did it just for picture reasons [like I do with the cheese on Andrew's plate that I usually photograph], but I couldn’t be bothered. My convenience will be my downfall.

Inspiration: Side of Sneakers


  • 1 cup spelt flour
  • 1 cup all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • 1/4 cup butter [Earth Balance!], keep it cold
  • 1/3 cup pumpkin puree
  • 1/3 cup almond milk


  1. Whisk together all of the dry ingredients in a large bowl.
  2. Cut in the butter, incorporating it into the flour mixture until it feels like sand.
  3. Stir in milk and pumpkin.
  4. Combine into dough. You might want to use your hands for this. It takes a bit.
  5. Preheat the oven to 375°.
  6. Line a baking sheet with a silpat [or parchment].
  7. Roll the dough out into a rectangle on the baking sheet.
  8. Cut in half lengthwise and then into small triangles. I was able to get 20.
  9. Separate them on the baking sheet so they’re not touching.
  10. Bake for 12 minutes.
  11. Allow to cool before covering with glaze, if using.


  1. forgottenbeast

    WOAH new blog look! I’m diggin’ it, yup.

    And there MUST be another shortage, because pumpkin is absolutely nowhere around me, and I’ve checked four grocery stores now (all different companies–publix, kroger, whole foods, trader joe’s–where is my dear pumpkin to be found??). Or maybe people are remembering last year’s shortage and buying every single can that comes available to stock up…

    • Michelle

      I change blog styles more than I get my hair done. I’m always bored of it. Always. This is what happens at midnight when I should probably be reading or in bed. :p

      This is such a vicious cycle. If people keep hoarding the pumpkin then I’m going to be forced to hoard pumpkin, and then we’ll really have shortage! Self-fulfilling prophecy! [but for the sake of pumpkin, it might be worth it]

      PS — Totally thought of you last night when I roasted some acorn squash.

      • forgottenbeast

        Yess, I am proud to be associated with roasted squash. And I gotta agree on the cycle thing–because I know when (if?) I finally find pumpkin, I’m buying at least ten cans. Until then I just have to stare at tasty scones and other pumpkin treats and know they cannot be mine…

        And blog redesigning is a much better midnight activity than reading or sleeping :)

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