Chili Garlic Pumpkin Pancake Scones (Print version)
Fluffy pumpkin scones feature chili and garlic for a savory treat perfect at breakfast or as a spicy snack.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 teaspoon chili flakes
07 - 1/2 teaspoon ground black pepper
→ Wet Ingredients
08 - 3/4 cup unsweetened pumpkin purée
09 - 1/3 cup whole milk
10 - 1/4 cup vegetable oil or melted unsalted butter
11 - 2 large eggs
→ Flavor Additions
12 - 2 cloves garlic, minced
13 - 1/2 cup shredded sharp cheddar cheese
14 - 1/4 cup chopped scallions or chives
# How to Make:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, chili flakes, and ground black pepper in a large bowl.
03 - In a separate bowl, thoroughly mix pumpkin purée, whole milk, vegetable oil or melted butter, eggs, and minced garlic.
04 - Pour wet mixture into dry ingredients and gently stir just until the dough forms. Avoid overmixing.
05 - Fold in shredded sharp cheddar cheese and chopped scallions or chives, if using.
06 - Transfer dough to a lightly floured surface. Pat into a 1-inch thick round and slice into 8 evenly sized wedges.
07 - Position wedges on the prepared baking sheet, spacing apart, and bake for 18–22 minutes until golden brown and a toothpick comes out clean.
08 - Transfer scones to a wire rack to cool for 5 minutes before serving warm.
# Expert tips:
01 -
- Spicy, aromatic flavor from chili and garlic
- Fluffy texture with savory pumpkin goodness
02 -
- For dairy-free scones, use oil in place of butter and omit cheese.
- Pumpkin provides moisture and subtle sweetness that balances the chili heat.
03 -
- Cut scones using a sharp knife for cleaner edges and better rise.
- Add a finely chopped fresh chili to the dough for extra heat.