Fresh Baby - Sole Source Logo
Fresh Baby - Pumpkin Date Scones Image

Pumpkin Date Scones

Ireland is well-known for baked goods. Crusty on the outside and moist on the inside, the scone is an authentic Irish treat. Our recipe adds a little extra nourishment with pumpkin puree and whole grain graham cracker crumbs. The directions also describe how to make smaller sized scones for little fingers.

  • 1-½ cups all-purpose flour
  • 4 graham crackers, crushed (1/2 cup crumbs)
  • 1/3 cup sugar
  • 1 Tbsp. baking powder
  • ½ tsp. salt
  • ½ tsp. pumpkin pie spice
  • ¼ cup chopped dates, minced
  • 6 Tbsp. cold butter, cut into ¼-inch slices
  • ½ cup canned pumpkin (100% pumpkin)
  • 3 Tbsp. buttermilk
  • 1 egg
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper (or foil); set aside.
  2. Whisk together the dry ingredients: flour, graham cracker crumbs, sugar, baking powder, salt, and pumpkin pie spice. Slice the cold butter into small pieces and cut it into the flour mixture with a pastry cutter or 2 knives until the butter pieces are no larger than small peas. Toss in dates and set aside.
  3. In a separate bowl, whisk together wet ingredients: pumpkin, buttermilk and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball.
  4. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife or pizza cutter to slice the dough lengthwise making two equal portions. Cut each log into 4 squares and cut each across the diagonal to form triangular shaped scones (each log will make 8 scones).
  5. Place scones on the prepared baking sheet leaving about ½ inch between each scone triangle. To add a touch of sweetness, brush the tops of the scones with buttermilk and sprinkle with sugar.
  6. Bake for 13 minutes, or until light brown. Place on wire rack to cool. Scones can be frozen for 3-4 months.