Blendtec vs. Pumpkin: Part II – Pumpkin Scones



Delicious pumpkin scones made with your Blendtec blender!


  • 2 cups all-purpose flour
  • 1/3 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 3/4 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1 stick (8 tablespoons) cold unsalted butter
  • 1/2 cup pumpkin puree (see Part I for how to bake and blend)
  • 1 tbsp molasses
  • 3 tbsp milk/cream
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup icing sugar
  • 1/2 tbsp milk/cream/lemon juice/water


Heat oven to 200 degrees Celsius/400 fahrenheit.

In a bowl mix dry ingredients and whisk together. Transfer half the mixture into your blentec and add half the butter. Pulse 4 or 5 times or until the butter is “cut” into the mixture. It should a bit like bread crumbs with small bits of butter through out. Transfer back into the bowl and repeat with second half of dry ingredients and butter.



In the now empty blendtec transfer pumpkin puree (or a couple of pieces of baked pumpkin – to equal just over 1/3 cup if squashed, blend this separately first), molasses, milk or cream, egg, vanilla and pulse a couple of times till mixed. Fold into the flour and butter mixture until it becomes a soft dough.


Flour your (clean) bench and knead the dough a few times. Roll the dough into a circle and cut into 8 pieces like you would a pizza. Place on baking paper on a tray and bake for 10-15minutes, until golden brown and a fork poked through the middle comes out clean. Remove from oven and let cool. Mix icing sugar and a tablespoon of milk/cream/water/lemon juice and use to glaze.









Adapted from

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