Pin 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 when I wanted something with a little kick. Everyone loved their tender texture, and the garlic aroma filled the kitchen with warmth.
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: 3/4 cup (180 g), unsweetened
- Whole milk: 1/3 cup (80 ml)
- Vegetable oil or melted unsalted butter: 1/4 cup (60 ml)
- Eggs: 2 large
- Garlic: 2 cloves, minced
- Shredded sharp cheddar cheese: 1/2 cup (60 g), optional
- Chopped scallions or chives: 1/4 cup (10 g), optional
Instructions
- Prep the oven:
- 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.
- Mix wet ingredients:
- In another bowl, mix pumpkin purée, milk, oil (or melted butter), eggs, and minced garlic until well combined.
- Combine mixtures:
- Add wet ingredients to dry ingredients. Stir until just combined—do not overmix.
- Add flavor:
- Fold in shredded cheese and scallions or chives, if using.
- Form dough:
- Turn dough onto a lightly floured surface. Pat into a 1-inch (2.5 cm) thick circle.
- Cut and arrange:
- 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 These scones have become a favorite with my family, especially on chilly mornings when a warm treat is most welcome.
Required Tools
Mixing bowls, whisk, spatula, baking sheet, parchment paper, knife or bench scraper
Notes
For extra heat, add a finely chopped fresh chili to the dough. Substitute cheddar with feta or omit cheese for a dairy-free version. Delicious served with sour cream or a tangy yogurt dip.
Nutritional Information
Per serving: Calories 200, Total Fat 8 g, Carbohydrates 27 g, Protein 5 g
Pin Enjoy these pumpkin pancake scones fresh and warm for an aromatic, satisfying treat with every bite.
Recipe Q&A
- → How spicy are these scones?
The level of spice depends on the amount of chili flakes used. You can adjust to taste or add fresh chili for extra heat.
- → Can I make these dairy-free?
Yes. Omit the cheese and use oil instead of butter for a delicious dairy-free version.
- → What can I serve with these scones?
Sour cream or tangy yogurt dip pairs wonderfully. They’re tasty eaten warm as a snack or breakfast treat.
- → Can I substitute cheddar with other cheeses?
Feta makes a great alternative for a different flavor profile, or leave out cheese entirely for simplicity.
- → How do I know when the scones are baked?
They should be golden, and a toothpick inserted in the center will come out clean. Baking usually takes 18–22 minutes.
- → Are these suitable for vegetarians?
Yes, these scones are vegetarian as written. Always check ingredient labels to confirm suitability for your needs.
