Pin it A savory twist on classic scones, these fluffy pumpkin pancake scones are infused with garlic and chili for a spicy, aromatic bite—perfect for breakfast or as a snack.
I first made these scones for a weekend brunch after craving something hearty yet with a kick. Their warmth and spice quickly made them a family favorite for cozy mornings.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 2 tbsp
- Baking powder: 1 tbsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Chili flakes: 1 tsp (adjust to taste)
- Ground black pepper: 1/2 tsp
- Pumpkin purée (unsweetened): 3/4 cup (180 g)
- Whole milk: 1/3 cup (80 ml)
- Vegetable oil or melted unsalted butter: 1/4 cup (60 ml)
- Eggs: 2 large
- Garlic (minced): 2 cloves
- Shredded sharp cheddar cheese (optional): 1/2 cup (60 g)
- Chopped scallions or chives (optional): 1/4 cup (10 g)
Instructions
- Prepare oven and tray:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, chili flakes, and black pepper.
- Combine wet ingredients:
- In another bowl, mix pumpkin purée, milk, oil (or melted butter), eggs, and minced garlic until well combined.
- Combine wet and dry:
- Add wet ingredients to dry ingredients. Stir until just combined. Do not overmix.
- Fold in extras:
- Fold in shredded cheese and scallions or chives, if using.
- Shape dough:
- Turn dough onto a lightly floured surface. Pat into a 1-inch (2.5 cm) thick circle.
- Cut scones:
- Cut into 8 wedges and arrange on the prepared baking sheet, spacing them apart.
- Bake:
- Bake for 18–22 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve:
- Cool on a wire rack for 5 minutes before serving warm.
Pin it My kids love helping shape these scones, and we often enjoy them together with sour cream or yogurt dip on crisp autumn mornings.
Required Tools
Mixing bowls, whisk, spatula, baking sheet, parchment paper, knife or bench scraper.
Allergen Information
Contains wheat (gluten), eggs, and dairy (if using cheese or butter). For dairy-free, use oil and omit cheese. Always check labels for hidden allergens.
Nutritional Information
Per serving: Calories 200, Total Fat 8 g, Carbohydrates 27 g, Protein 5 g.
Pin it Enjoy these pumpkin pancake scones as a bold breakfast treat or flavorful snack. They always bring warmth and a touch of spice to any morning.
Recipe FAQs
- → Can I make these scones dairy-free?
Yes, use vegetable oil instead of butter and omit the cheese, or substitute with a non-dairy cheese alternative.
- → How spicy are these scones?
Chili flakes offer a gentle heat, but you can adjust the amount or add fresh chili for extra kick.
- → What can I serve with these scones?
They're delicious warm, paired with tangy yogurt dip, sour cream, or eaten on their own for a savory snack.
- → Can I prepare the dough ahead?
The dough can be shaped and refrigerated overnight; bake fresh in the morning for best texture.
- → Is pumpkin purée required?
Pumpkin purée gives moisture and flavor, but you could experiment with sweet potato or squash alternatives.
- → Are these suitable for breakfast?
Yes, the savory flavor and satisfying texture make them perfect for a quick breakfast or brunch spread.