There’s something truly magical about the flavor combination of pumpkin and ginger — warm, spiced, and perfectly cozy for fall. These Pumpkin Ginger Scones from the Harvest Bounty Cookbook are the perfect blend of sweetness and spice, a delicious twist on a classic treat that feels just right for a crisp autumn morning or Thanksgiving brunch.

Scones have a long, rich history that dates back to Scotland, where they were traditionally made with oats and cooked on a griddle. Over time, they’ve evolved into the tender, flaky pastries we know today — perfect for pairing with a steaming cup of coffee or tea.

Now, I’ll be honest — I’m usually not a big fan of scones. Too often, they can be dry or crumbly. But these? These are different. They’re soft, flavorful, and full of pumpkin goodness with just the right kick of ginger. Whether you enjoy them for breakfast, brunch, or a cozy afternoon treat, these scones might just change how you feel about scones too.

How to Make Pumpkin Ginger Scones

INGREDIENTS:

Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.

½ cup sugar, divided
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ cup (½ stick) cold butter, cut into small pieces
1 egg
½ cup canned pumpkin
¼ cup sour cream
½ teaspoon grated fresh ginger or 2 tablespoons finely chopped crystallized ginger
1 tablespoon butter, melted

INSTRUCTIONS:

Preheat oven to 425°F.
Reserve 1 tablespoon sugar
Combine remaining sugar, flour, baking powder, cinnamon, baking soda and salt in a large bowl.
Cut in ¼ cup butter with a pastry blender or use an electric mixer on low speed until mixture resembles coarse crumbs.
Whisk egg in medium bowl.
Add pumpkin, sour cream and ginger. Whisk until well blended.
Add to the flour mixture and stir until soft dough forms.
Turn dough out onto a well-floured surface.
Knead 10 times.
Pat dough into a 9×6-inch rectangle or roll with a floured rolling pin or onto parchment paper.
Cut into six 3-inch squares Cut each square diagonally in half, making 12 triangles
Place 2 inches apart on ungreased baking sheets.
Brush tops of triangles with melted butter and sprinkle with reserved 1 tablespoon of sugar. Bake for 10 to 12 minutes or until golden brown.
Remove to wire racks.
Cool 10 minutes.
Serve warm.

How Were the Scones!?

These Pumpkin Ginger Scones turned out even better than I imagined. The texture was perfectly soft on the inside with just a little crispness on the edges — and that warm blend of pumpkin and ginger made the whole kitchen smell amazing. I wasn’t sure how they’d go over since I don’t usually reach for scones, but let me tell you — everyone loved them.

They disappeared almost as soon as they came out of the oven! Between the buttery layers, cozy spice, and that fall flavor in every bite, these scones were a hit with family and friends. I’ll definitely be making them again for Thanksgiving breakfast or a chilly weekend brunch. If you’re looking for something festive, easy, and irresistibly good with your morning coffee, these Pumpkin Ginger Scones are it.