Pumpkin Spice Scones

(adapted from The Complete Canadian Living Baking Book)

2 1/2 cups all-purpose flour
1/3 cup baked brown sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. salt
pinch of ground cloves
1/2 cup cold unsalted butter, cubed
3/4 cup buttermilk
1/2 cup pumpkin puree
1 egg
1 tsp vanilla extract

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl whisk together flour through cloves. Using a pastry blender (or two knives), cut in butter until crumbly. In a separate bowl, whisk together buttermilk, pumpkin puree, egg and vanilla; pour over flour mixture. Stir with a fork to make a soft ragged dough.

With lightly floured hands, press dough into a ball. On a floured surface, knead 10 times. Pat into a 10' x 7" rectangle, cut rectangle into 6 squares. Cut each square diagonally in half to form triangles. Place triangles about 1" apart on parchment covered cookie sheets, bake in preheated oven for 18-20 minutes until golden brown. Transfer to a wire rack and cool completely.

Store in an airtight container or these can be individually frozen in an airtight container for up to 2 weeks.

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Edmonton & Area U-Pick Pumpkin Patch

1423 Township Road 514
Parkland County, AB T7Y 2P5

Directions to Somerset Farms from Edmonton

Go west on Hwy 627 until Rg Rd 15 (5 miles west of Hwy 779, the road to Stony Plain).

Go left/south on Rg Rd 15 until the road T's at Twp Rd 514, head left.

We are the 1st driveway on the right 1423 Twp Rd 514.

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